Seared scallops are a real treat! These little sea gems cook up golden brown on the outside while staying soft and tender inside. They are so quick to make, too!
Whenever I make scallops, I feel like a cooking superstar! They’re perfect with a little lemon butter sauce or tossed on a salad. Simple yet fancy, right? 🌊✨
Key Ingredients & Substitutions
Scallops: Fresh sea scallops are the star here. If you can’t find them, bay scallops work, but they’re smaller and cook faster. Frozen scallops can also be used; just make sure to thaw them and pat them dry very well.
Butter: Unsalted butter is best for controlling the flavor. If you’re dairy-free, you can substitute with a plant-based butter or olive oil for a lighter touch. Keep in mind that using oil may alter the flavor slightly.
Herbs: Fresh thyme and chives bring a wonderful brightness. You can swap thyme for fresh parsley or tarragon if that’s what you have on hand. Dried herbs can work in a pinch, but fresh is best for flavor!
Lemon Juice: Fresh lemon juice brightens the dish. If you’re out of lemons, white wine or a splash of vinegar can provide a nice acidity instead.
How Do You Get a Perfect Sear on Scallops?
Getting a golden-brown crust on scallops is a technique that needs a little precision! Here’s how to do it:
- Make sure scallops are patted dry—moisture prevents that nice sear.
- Use a hot skillet (medium-high heat) with oil that’s shimmering. This ensures they cook quickly and develop a crust.
- Don’t overcrowd the skillet! Cook in batches if needed. Scallops should not touch each other to allow even cooking.
- Let them sear without touching for 2-3 minutes, giving them time to brown. Flip carefully with tongs and cook for another minute or two.
- Remove from heat as soon as they turn opaque. Overcooking will make them tough. Remember, they continue to cook a bit after being taken off the heat!
Enjoy cooking these delicious scallops—they’re simpler than you might think!
Seared Scallops with Herb Butter Sauce
Ingredients You’ll Need:
- 12 large sea scallops, patted dry
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh lemon juice
- Flaky sea salt, for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 10-15 minutes in total. You’ll spend around 5 minutes prepping the scallops and seasoning, then around 5-7 minutes cooking them to perfection. It’s a quick recipe, perfect for a weeknight dinner or special occasion!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by rinsing the scallops briefly under cold water to clean them. Next, using paper towels, pat them completely dry. This is super important because removing moisture helps achieve that fabulous golden sear.
2. Season the Scallops:
Generously season both sides of each scallop with salt and freshly ground black pepper. It’s the simple things that make a big difference!
3. Heat the Skillet:
In a large skillet, heat the olive oil over medium-high heat until it’s shimmering but not smoking. This means it’s perfectly ready for searing!
4. Sear the Scallops:
Add the scallops to the skillet in a single layer. Make sure they don’t touch each other to ensure even cooking. Let them sear without moving them for about 2-3 minutes until they turn golden brown on one side.
5. Flip and Cook:
Carefully flip the scallops using tongs and cook for another 1-2 minutes. You want them golden brown and just opaque in the center—be careful not to overcook!
6. Remove and Set Aside:
Take the scallops out of the skillet and transfer them to a warm plate while you make the sauce. You want to keep them warm and resting!
7. Make the Herb Butter Sauce:
Lower the heat to medium and add the unsalted butter to the same skillet. Once it’s melted, stir in the minced garlic and fresh thyme leaves. Cook for about 1 minute, just until fragrant, stirring occasionally.
8. Add Lemon and Chives:
Stir in the fresh lemon juice and chopped chives, then quickly pour the warm herb butter sauce over the scallops on your plate.
9. Garnish and Serve:
If you like, sprinkle some flaky sea salt on top for an extra touch. Serve immediately and enjoy your beautifully seared scallops with that rich, buttery sauce!
Dig in and savor every bite of these delightful seared scallops! 🍽️✨
Can I Use Frozen Scallops for This Recipe?
Absolutely! Just make sure to thaw the frozen scallops completely in the refrigerator overnight or place them in a sealed bag and submerge in cold water for quick thawing. Afterward, be sure to pat them dry thoroughly to achieve that perfect sear.
What If I Don’t Have Fresh Herbs?
No worries! You can use dried herbs as a substitute. For thyme, use about 1 teaspoon of dried thyme instead of fresh. Keep in mind that dried herbs are more concentrated, so you’ll need less of them. Add them to the butter sauce just after melting to allow their flavors to bloom.
How Should I Store Leftover Scallops?
Store any leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat them gently on the stovetop over low heat to avoid overcooking. You might want to add a splash of broth or water to help keep them moist while reheating.
What Can I Serve with Seared Scallops?
Seared scallops pair beautifully with a variety of sides! Try serving them over creamy risotto, alongside sautéed greens, or on a bed of pasta. They also make a great addition to a fresh salad for a light meal!
