Pan Seared Sea Scallops

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Pan Seared Sea Scallops

I love seafood and I try to eat it just as much as I possibly can. It has loads of health benefits and the flavors are amazing. If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes.

Servings:

Calories: 326kcal

Author: Billy Parisi

Ingredients

9 ounces unsalted butter divided (2 sticks + 2 tablespoons), softened
½ shallot peeled and finely minced
2 cloves garlic finely minced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh thyme
¼ cup chopped fresh parsley
1 lemon juice and zest of
1 pound sea scallops U12 foot removed
2 tablespoons oil
1/3 cup white wine
sea salt to taste
fresh cracked pepper to taste

Instructions

Make the compound butter:

In a stand mixer with the paddle attachment whip the together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
Add in the lemon juice and mix until combined, about 1 minute.
Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.

Cook the scallops:

Remove the foot of the scallops.
Pat the scallops dry with paper towels.
Season the scallops on both sides with salt and pepper.
Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke.
Add in the scallops quickly and turn the heat down to medium-high.
Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops
Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom.
Cook the scallops for a further 30 to 45 seconds or until the desired internal temperature is achieved.

Make the pan sauce:

Remove the scallops and deglaze the pan with the white wine and cook until it is almost gone over medium heat, about 2 to 3 minutes.
Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date!

Notes

Scallops are meant to be eaten at a more medium-internal temperature. They will overcook very quickly and become very chewy.
If you have the option always buy dry-packed scallops.
Also, try serving the scallops with a simple beurre blanc.
There will be plenty of herb compound butter leftover that is perfect for freezing.

Nutrition