Pan-Seared Scallops with Lemon Butter
Sea scallops are quickly pan-seared until golden and finished with a nutty browned lemon-butter sauce flavored with shallot, parsley, and thyme.
Servings: 4 servings
Ingredients
Ingredients
- 1 1/2 poundssea scallops10 to 20 per pound preferably dry (see note 1)
- Salt and freshly ground black pepper
- 2 tablespoonsvegetable oil
- 2 tablespoonsbutter
- 4 tablespoonsbutter 1/2 stick, cut into 4 pieces
- 1 smallshallotminced 1-2 tablespoons
- 1 tablespoonminced fresh parsley
- 1/2 teaspoonminced fresh thyme
- 2 teaspoonslemon juice
- Salt and freshly ground black pepper
Instructions
Instructions
- Preheat the oven to 200°F and prepare a rimmed baking sheet or plate lined with a clean kitchen towel.
- If present, remove the side muscle from each scallop by pinching and pulling it away. Pat scallops dry: arrange them in a single layer on the towel-lined sheet, cover with a second towel, press gently to blot moisture, and let sit about 10 minutes until towels absorb most liquid.
- Season both sides of the scallops with salt and freshly ground black pepper.
- Divide the scallops into two even batches. Set a large skillet over high heat.
- Add 1 tablespoon vegetable oil to the skillet and heat until just smoking. Add half the scallops in a single layer, flat-side down, without overcrowding.
- Cook the scallops without moving them until well browned on the bottom, about 1 1/2 to 2 minutes.
- Add 1 tablespoon butter to the skillet. Tilt the skillet so the butter pools, use tongs to flip each scallop, and baste with the melted butter using a large spoon. Continue cooking until the sides are firm and centers are opaque, about 30 to 90 seconds longer. Remove scallops as they finish and transfer to the towel-lined baking sheet or plate; tent loosely with foil and place in the preheated oven to keep warm.
- Wipe out the skillet with paper towels. Repeat steps 5–7 with the remaining 1 tablespoon vegetable oil, the remaining 1 tablespoon butter, and the second batch of scallops. Transfer those scallops to the oven to keep warm.
- While the scallops rest in the oven, make the lemon butter sauce: place the 4 tablespoons (½ stick) butter, cut into 4 pieces, in a small heavy-bottom saucepan over medium heat. Melt and cook, swirling the pan, until the butter turns dark golden brown and smells nutty, about 4 to 5 minutes.
- Add the minced shallot to the browned butter and cook until fragrant, about 30 seconds.
- Remove the pan from the heat. Stir in the minced parsley, minced thyme, and the lemon juice.
- Taste and season the sauce with salt and freshly ground black pepper as desired.
- Serve the scallops immediately, spooning the lemon butter sauce over them.
Equipment
- Oven
- rimmed baking sheet or plate
- clean kitchen towels
- Large Skillet
- Tongs
- Large spoon
- Paper Towels
- Foil
- small heavy-bottom saucepan
Notes
Scallops:You can use either wet or dry scallops in this recipe (see Recipe tips for more information). Thaw frozen scallops in a bowl or on a tray overnight in the refrigerator. For quicker thawing, thaw in their original packaging in a bowl of cold (not warm) water. Turn the faucet on and let a thin trickle of cold water run into the bowl, letting the excess water overflow out of the bowl and down the drain. Do not rinse scallops under running water and do not place directly on ice. Avoid scallops that smell like ammonia or iodine.
Yield:This recipe makes 4 servings (the number of scallops depends on the size you purchased, but probably 3 to 5 scallops per serving if you purchased 10-20 per pound).
Storage:Store leftovers covered in the refrigerator for up to 2 days.
Reheat in the oven:Bring the scallops to room temperature for at least 20 minutes. Place in an oven-safe dish, sprinkle with water if dry, and cover with foil. Heat for 10 to 15 minutes or until the scallops reach an internal temperature of165 degrees.
Reheat on the stove:Bring the scallops to room temperature for at least 20 minutes. Over medium-low heat, melt 1-2 teaspoons butter. Add scallops and heat for 10 to 15 minutes, flipping occasionally, or until the scallops reach an internal temperature of165 degrees.
Wet vs. Dry packed:Wet scallops are pure white and heavy from being treated with sodium tripolyphosphate (STP). Blot wet scallops with a kitchen towel to ensure they get a good sear in the pan. Dry scallops are cream-colored, untreated, more difficult to find, and easier to sear (no excess moisture).
Yield:This recipe makes 4 servings (the number of scallops depends on the size you purchased, but probably 3 to 5 scallops per serving if you purchased 10-20 per pound).
Storage:Store leftovers covered in the refrigerator for up to 2 days.
Reheat in the oven:Bring the scallops to room temperature for at least 20 minutes. Place in an oven-safe dish, sprinkle with water if dry, and cover with foil. Heat for 10 to 15 minutes or until the scallops reach an internal temperature of165 degrees.
Reheat on the stove:Bring the scallops to room temperature for at least 20 minutes. Over medium-low heat, melt 1-2 teaspoons butter. Add scallops and heat for 10 to 15 minutes, flipping occasionally, or until the scallops reach an internal temperature of165 degrees.
Wet vs. Dry packed:Wet scallops are pure white and heavy from being treated with sodium tripolyphosphate (STP). Blot wet scallops with a kitchen towel to ensure they get a good sear in the pan. Dry scallops are cream-colored, untreated, more difficult to find, and easier to sear (no excess moisture).