Seared scallops are the perfect example of a spontaneous, elegant meal. It’s that serendipitous moment when you spot beautiful sea scallops at the market or grocery store, looking extra fresh or maybe on special. The key points? They cook in mere minutes, and you only need a couple of ingredients for a mouthwatering pan sauce.
Basting Seared Sea Scallops with Lemon Butter Sauce
What You’ll Need for Pan Seared Scallops in Lemon Butter
These succulent scallops have a rich flavor that doesn’t require much enhancement. While we’re focusing on butter and lemon today, feel free to experiment with other simple combinations based on your preferences and pantry staples. Check out more scallop sauce ideas at the end of this post.
Ingredients:
- Dry sea scallops: Explained in detail below. They can be pricey, so cook them within a day of purchase and keep them very cold.
- Vegetable oil: For the initial sear over high heat.
- Butter
- Lemon
- Salt and fresh cracked black pepper
- Capers (optional)
Understanding Dry vs. Wet Scallops
When buying scallops, you’ll encounter two types: wet and dry.
- Wet scallops: Treated with a water-preserving solution, these absorb water, making them heavier and plumper but also diluting their flavor and making them soggy.
- Dry scallops: These are free from chemical treatments, offering a firmer texture and concentrated flavor. This recipe is designed for dry scallops.
Bay Scallops vs. Sea Scallops
- Bay scallops: Smaller and typically sweeter, these are harvested from shallow coastal waters.
- Sea scallops: Larger with a firmer texture and a robust, briny flavor, harvested from deeper ocean waters. We’re using sea scallops for this recipe.
Wild-Caught vs. Farmed Scallops
- Wild-caught scallops: Harvested from the ocean, these have a natural flavor and texture. They are usually more expensive due to harvesting costs.
- Farmed scallops: Raised in controlled environments, they are consistent in quality and size, often making them easier to cook. They are also a more sustainable option due to environmentally responsible farming practices.
How to Make Seared Scallops, Step by Step
Step 1. Pat Your Sea Scallops Dry Dry scallops with a paper towel to remove excess moisture. If they still have their 'feet'—small, tough muscles on one side—pinch them off and discard them.
Step 2. Preheat Your Pan on Medium-High Heat Get your pan nice and hot. Add a bit of oil and let it heat up as well. You should hear a sizzle when the first scallop hits the pan.
Step 3. Let the Scallops Sear, Undisturbed Cook the scallops undisturbed for 3-4 minutes on the first side to achieve a golden-brown sear. Flip and cook for another 1-2 minutes.
Step 4. Make Your Pan Sauce Remove the scallops to a plate to prevent overcooking. Add butter and lemon juice to the pan, stirring until melted and combined. Return the scallops to the pan to warm through.
The Myth-Busting Secret to Perfect Pan-Seared Scallops
Myth: Stainless steel or cast iron pans are necessary for the best sear.
Reality: A good-quality non-stick pan can be just as effective. Ensure it's a newer, high-quality, chemical-free non-stick pan that can handle high heat. This prevents sticking and ensures an even sear.
Enjoy your spontaneous yet sophisticated Seared Scallops with Lemon Butter Sauce!
