📝 About This Recipe
Master the art of the perfect sear with these succulent, jumbo sea scallops that boast a caramelized, golden-brown crust and a buttery, melt-in-your-mouth interior. This classic French-inspired preparation elevates the natural sweetness of the shellfish with a sophisticated meunière-style sauce featuring nutty browned butter, bright lemon, and briny capers. It is a restaurant-quality masterpiece that brings elegance to your dinner table in under twenty minutes.
🥗 Ingredients
The Scallops
- 1.5 pounds Dry-packed Sea Scallops (U-10 or U-12 size, side muscles removed)
- 1 teaspoon Kosher Salt (plus more 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 (thinly sliced)
- 1 tablespoon Non-pareil Capers (drained and patted dry)
- 1/2 lemon Fresh Lemon Juice (squeezed fresh)
- 2 tablespoons Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
Garnish and Finish
- 2 tablespoons Fresh Italian Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from the same lemon used for juice)
- 1 pinch Maldon Sea Salt (for finishing flakes)
👨🍳 Instructions
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1
Remove the scallops from the refrigerator 15 minutes before cooking to take the chill off. Check for the small, tough 'foot' or side muscle on each scallop and gently pull it off with your fingers; discard these.
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2
This is the most critical step: Pat the scallops extremely dry on all sides using paper towels. Moisture is the enemy of a good sear; if they are wet, they will steam instead of crust.
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3
Season only the top side of the scallops generously with kosher salt and black pepper just before they hit the pan. If you salt too early, the salt will draw out moisture.
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4
Place a large stainless steel or cast-iron skillet over high heat. Add the grapeseed oil and tilt the pan to coat the surface evenly.
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5
Once the oil is shimmering and just beginning to show a faint wisp of smoke, carefully place the scallops in the pan, seasoned-side down. Work in a clockwise pattern so you know which one went in first.
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6
Do not crowd the pan; leave at least an inch of space between scallops. Cook in two batches if necessary to maintain pan temperature.
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7
Press down very lightly on each scallop with a spatula to ensure full contact with the pan. Now, leave them alone for 2 minutes. Do not move, poke, or peek.
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8
Season the upward-facing side with salt and pepper. Once a deep, golden-brown crust has formed on the bottom (about 2-3 minutes total), use tongs to gently flip them.
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9
Sear the second side for only 60-90 seconds. The scallops should be opaque on the outside but still slightly translucent and tender in the center.
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10
Transfer the scallops to a warm plate and tent loosely with foil while you make the quick pan sauce.
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11
Wipe any excess oil from the pan and reduce heat to medium. Add the butter; as it melts and begins to foam, add the sliced garlic and capers.
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12
Swirl the pan constantly until the butter turns a light amber color and smells nutty. Immediately deglaze with the white wine and lemon juice, scraping up any browned bits (fond) from the bottom.
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13
Stir in the chopped parsley and lemon zest, then remove from heat. Taste the sauce and add a pinch of salt if needed.
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14
Spoon the warm brown butter sauce over the scallops and finish with a sprinkle of Maldon sea salt flakes.
💡 Chef's Tips
Always buy 'dry-packed' scallops; 'wet' scallops are treated with phosphates that prevent them from searing and leave a soapy taste. Use a pan with a heavy bottom like stainless steel or cast iron; non-stick pans cannot handle the high heat required for a proper crust. If the scallop resists when you try to flip it, it’s not ready—it will naturally release from the pan once the crust is formed. Don't overcook! A perfectly cooked scallop should have an internal temperature of about 125-130°F, feeling slightly firm but bouncy like a marshmallow. Keep your sauce ingredients prepped and ready (mise en place) because the pan sauce comes together in less than two minutes.
🍽️ Serving Suggestions
Serve over 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. Alongside a simple arugula salad with a light lemon vinaigrette to provide a peppery contrast to the sweet scallops. Accompany with sautéed asparagus or tender broccolini for a vibrant, healthy green element. Serve as a sophisticated appetizer with crusty French baguette slices for dipping into the remaining sauce.