Seared Scallops with Pan Sauce
- 1 1/2 lbs Scallops, which is 4 to 5 per person
- 1/2 tsp Fine sea salt
- 1/4 tsp Ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 tbsp Unsalted butter
- 3 tbsps Lemon juice, reserve for pan sauce
- 2 tbsps Cold butter, reserve for pan sauce
- 1/4 tsp Sea salt, reserve for pan sauce
- Tip: Remove side-muscles first. It’s a small tag of muscle tissue on back of scallop that adheres it to its shell. The fibers run opposite of the rest of the scallop. Pinch with thumb and fore finger and give a small tug.
- Pat dry, more than once if necessary. Sprinkle with salt and pepper.
- Heat butter and oil in large skillet over medium-high heat. When pan is ready, add scallops in a single layer about an inch apart, not crowding the pan. Cook in “batches” if necessary.
- They cook quickly, about 2 minutes, when golden brown flip with spatula or tongs.
- Cook until deep golden brown, about 2 to 3 minutes, until just firm and opaque.
- Do not overcook. Top and bottom of your scallops should be golden brown and when you look at the sides, they should be opaque all the way through. Transfer to plate immediately.
- Reduce heat to medium-low, whisk 3 tablespoons lemon juice into the skillet. Scrape browned bits into juice. Add 2 tablespoons cold butter, adding a few cut cubes at a time, whisking constantly until just melted. Whisk in ¼ teaspoon sea salt. Drizzle sauce over scallops on plate and serve immediately.
- Garnish with parsley.
The scallops cook quickly. Any dishes or other dinner prep should be complete before searing, as once the pan sauce is created the scallops should be served immediately. Enjoy!