📝 About This Recipe
Master the art of the perfect sear with these jumbo sea scallops, boasting a shatteringly crisp, caramelized crust and a buttery, tender interior. This classic French-inspired preparation relies on high-heat precision and a decadent 'beurre noisette' sauce to elevate the natural sweetness of the shellfish. It is a sophisticated, restaurant-quality dish that celebrates the harmony of texture and refined coastal flavors.
🥗 Ingredients
The Scallops
- 1.5 pounds Dry-packed Jumbo Sea Scallops (approx. 12-16 pieces, side muscles removed)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper (fine grind)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
The Pan Sauce
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 cloves Garlic (smashed)
- 3 sprigs Fresh Thyme
- 1 tablespoon Non-pareil Capers (drained and patted dry)
- 1/2 lemon Fresh Lemon Juice (about 1 tablespoon)
- 2 tablespoons Dry White Wine (such as Sauvignon Blanc)
For Garnish
- 1 tablespoon Fresh Italian Parsley (finely chopped)
- 1 teaspoon Lemon Zest (freshly grated)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Remove the scallops from the refrigerator 15 minutes before cooking to take the chill off. If the small, tough side muscle is still attached to the side of the scallop, gently pinch and pull it off; discard.
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2
Thoroughly pat the scallops dry on all sides using paper towels. Moisture is the enemy of a good sear; the drier the scallop, the better the crust.
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3
Season the scallops generously with kosher salt and black pepper only on the top and bottom flat surfaces immediately before they hit the pan.
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4
Heat a large stainless steel or cast-iron skillet over medium-high heat. Add the grapeseed oil and tilt the pan to coat the bottom evenly.
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5
Wait until the oil is shimmering and just beginning to wisps with smoke. This ensures the protein bonds instantly for a non-stick release.
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6
Carefully place the scallops in the pan in a clockwise pattern, starting from the outside and moving inward. Do not crowd the pan; work in two batches if necessary.
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7
Sear the scallops undisturbed for 2 minutes. Do not move, poke, or prod them. You are looking for a deep, golden-brown crust to form.
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8
Using a thin metal spatula or tongs, gently flip the scallops. They should release easily from the pan once the crust has formed.
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9
Immediately add the butter, smashed garlic cloves, and thyme sprigs to the center of the pan. The butter will begin to foam and smell nutty.
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10
Tilt the pan slightly and use a large spoon to continuously baste the scallops with the foaming aromatic butter for 1 more minute.
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11
Transfer the scallops to a warm plate. They should be opaque on the outside but still slightly translucent in the very center.
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12
In the same pan, whisk in the white wine and capers, scraping up any browned bits (fond) from the bottom. Let it reduce by half, about 30 seconds.
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13
Turn off the heat and stir in the lemon juice and half of the chopped parsley.
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14
Drizzle the warm pan sauce over the scallops. Garnish with the remaining parsley, lemon zest, and a sprinkle of flaky Maldon salt.
💡 Chef's Tips
Always buy 'dry-packed' scallops; 'wet' scallops are treated with phosphates that prevent them from searing properly and give them a soapy taste. Use a pan with a heavy bottom (like cast iron or tri-ply stainless steel) to maintain the high, even heat necessary for a hard sear. If the scallops are sticking when you try to flip them, they aren't ready—give them another 30 seconds to develop their crust and they will release naturally. Avoid using extra virgin olive oil for the initial sear, as its smoke point is too low; save the butter for the final minute of 'aromatic basting' to prevent burning.
🍽️ Serving Suggestions
Serve atop a bed of creamy Parmesan risotto or a silky cauliflower purée to soak up the brown butter sauce. Pair with a crisp, chilled glass of Sancerre or an oaked Chardonnay to complement the richness of the butter. Accompany with sautéed garlic haricots verts or roasted asparagus for a bright, crunchy textural contrast. A side of crusty warm sourdough bread is essential for mopping up the lemon-caper pan drippings.