Pan Seared Lemon Butter Scallops

Method

• Prep:

  Start by thoroughly rinsing your scallops and patting them completely dry with paper towels. Dry scallops are non-negotiable for a proper sear. Any moisture left on the surface will cause the scallops to steam in the pan instead of sear and you will not get that golden crust. For the best results place the dried scallops on a wire rack and let them sit in the fridge for 10 to 15 minutes before cooking. That extra time in the fridge draws out any remaining surface moisture and sets you up for the best possible sear.

  Chop your shallots and garlic and have them ready. Measure out your white wine, lemon juice, lemon zest, honey, salt, pepper and cold butter cubes and keep them all within arm's reach. Once the scallops hit the pan the process moves fast and you do not want to be searching for ingredients while the food is cooking.

  Important. Do not salt your scallops until right before they go into the pan. Salting too early draws moisture out of the scallops and that wet surface is exactly what you are trying to avoid.

  Searing the Scallops:

  Heat a skillet to medium high and add avocado oil. Right before the scallops go in salt them generously on both sides. Place them in the pan and do not touch them. Let the crust build from the bottom up. Once you see a golden crust forming up the sides of the scallop it is time to flip.

  Flip the scallops and sear the second side quickly. This is not a full sear like the first side. A brief contact with the heat is all you need. Overcooking this side will give you a tough rubbery texture and you want the center to stay tender. Remove from the pan immediately and set aside.

  Sauce:

  In the same pan add the chopped shallots and garlic and cook until fragrant. Go in with the white wine and let the alcohol cook off a bit before adding the lemon zest, lemon juice and honey. Season with salt and pepper, stir and let the sauce reduce.

  Now turn off the heat completely before adding the butter. This step is key. Adding cold butter cubes off the heat and stirring continuously is what emulsifies the sauce and creates that silky smooth texture. When butter hits direct heat it separates into fat and water and you end up with a greasy broken sauce. Keeping the heat off and stirring constantly as each cube melts keeps everything together and gives you that restaurant quality finish.

  Plate your scallops and pour as much of that lemon butter sauce over them as you like. Garnish with freshly chopped chives.

  

• TIPS AND TRICKS:

  -Dry scallops are everything with this recipe. Any moisture on the surface prevents browning and you will end up steaming them instead of searing. Pat them dry completely and use the wire rack fridge method for the best results.

  -Salt your scallops right before they go in the pan, not before. Salting too early draws moisture out of the scallop and creates the wet surface you are trying to avoid. This is a small detail that makes a big difference.

  -The second side sear is meant to be quick. A brief contact with the hot pan is all you need. The first side is where you build your crust. Giving the second side a full sear will overcook the scallop and that tender center will turn tough and rubbery.

  -Always turn off the heat before adding the cold butter to your sauce. Cold butter off the heat is what creates the emulsion and keeps the sauce smooth and silky. If the pan is too hot the butter breaks, the fat separates and you end up with a greasy sauce instead of a velvety one. Stir constantly as each cube melts in.

  -Have every sauce ingredient measured and ready before the scallops go in. Scallops cook in minutes and get cold fast. You want to go straight from searing into building the sauce without any delay.

   

• WHAT TO SERVE WITH THIS:

  -A creamy risotto is the ultimate pairing for these scallops. The richness of the risotto complements the bright lemon butter sauce beautifully and together they make a full plate that feels like a fine dining experience at home.

  -Angel hair pasta with a simple garlic butter base works great under these scallops and soaks up every bit of that sauce.

  -Roasted asparagus or broccolini on the side adds a fresh crisp contrast to the richness of the butter sauce and rounds the plate out perfectly.

   

• FREQUENTLY ASKED QUESTIONS:

  Why are my scallops not getting a golden crust?

  The most common reason is moisture. If your scallops are not completely dry before they go in the pan they will steam instead of sear and you will never get that crust. Make sure they are thoroughly patted dry and salted right before cooking, not in advance. Also make sure your pan and oil are fully up to temperature before the scallops go in. A pan that is not hot enough will give you the same steaming problem.

  Can I use bay scallops instead of jumbo sea scallops?

  Bay scallops are much smaller and cook significantly faster so the timing in this recipe would not apply directly. Sea scallops are the right choice for this method because their size allows you to build a proper crust on the outside before the inside overcooks. If you use bay scallops adjust to a very quick sear of about 1 minute per side and keep a close eye on them.

  What can I substitute for white wine?

  Chicken broth or seafood stock work as solid non-alcoholic substitutes and will still give you a flavorful sauce base. A splash of white grape juice with a little extra lemon juice is another option. The white wine adds acidity and depth so whatever substitute you use try to keep that brightness in the sauce.

  How do I know when the scallops are done?

  A properly cooked sea scallop should be opaque throughout with a golden crust on both seared sides and a slightly soft give in the center when gently pressed. If it feels very firm it is overcooked. The center should still have a little tenderness to it. With jumbo scallops you are typically looking at 2 to 3 minutes on the first side and a quick 30 to 60 seconds on the second.

  Can I make the lemon butter sauce ahead of time?

  The sauce is best made fresh right after searing the scallops since it comes together quickly and tastes best immediately. If you need to make it ahead store it in the fridge and reheat very gently over low heat while stirring constantly. Add a splash of water or white wine to help it come back together since butter sauces can break when reheated if the heat is too high.