Perfect Pan Seared Sea Scallops Recipe + Lemon Chive Butter
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Published 2021-05-21
Scallops are bivalve mollusk that is a muscle that is encapsulated into two shells. It’s in the same family as a mussel, clam, or oyster. Scallops are most commonly sold shucked with the foot attached. The foot is what attaches the scallop to the shell, and I advise removing it because it can be chewy once cooked.
Ingredients for this recipe:
• 8 ounces softened unsalted butter + 2 tablespoons
• ½ peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh thyme
• ¼ cup chopped fresh parsley
• juice and zest of 1 lemon
• 1 pound U12 sea scallops, foot removed
• 2 tablespoons oil
• 1/3 cup white wine
• sea salt and fresh cracked pepper to taste
Serves 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Procedures:
1. In a stand mixer with the paddle attachment whip together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
2. Next, add in the lemon juice and mix until combined, about 1 minute.
3. Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
4. Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper.
5. Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops quickly and turn the heat down to medium-high.
6. Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops
7. Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom.
8. Cook the scallops for a further 30 to 45 seconds or until the desired internal temperature is achieved.
9. Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat, about 2 to 3 minutes.
10. Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date!
Chef Notes:
Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking.
How to Reheat: Re-sear the scallops in the exact same method but cut the cooking times in half as to not overcook. You can also reheat in the microwave.
How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing un-cooked.
Scallops are meant to be eaten at a more medium-internal temperature.
They will overcook very quickly and become very chewy.
If you have the option always buy dry-packed scallops.
Also, try serving the scallops with a simple beurre blanc.
There will be plenty of herb compound butter leftover that is perfect for freezing.
All Comments (21)
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In the French style kitchen, I was a chef in, if I caramelized the scallops like Chef Billy did in this video, it would not go out and I would get spoken to. I am not saying that Chef Billy is wrong as his recipe tastes great. Experiment with: dusting the scallops with a very light coating of flour, high heat, and watch the scallops turn color from silky white to pearl white while cooking. When they turn pearl white about half way up the scallop, flip and repeat. 90 second cook time total, if that depending on the size of the scallop. Great butter recipe :).
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It's also really important to make sure they are at room temperature because they will continue to sweat moisture out after you have dried them intitially. Especially if u took them out of the freezer prior to using them and they aren't totally defrosted and brought to room temp.!!!
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Made this last night! Followed directions as close as I could. Absolutely amazing!!! Wife and Daughter loved it!!!!
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You’ve got good knife skills. I’ve seen many TV “chefs” who can’t use a knife properly.
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Thank you so much for the advise regarding using the stems with thyme preparation as that was the major pain with using this fantastic herb. It is so much better fresh than dried.
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You are so good at describing EVERYTHING, I can taste what you are describing, man! Is there a God of teaching how to cook? You should be nominated!!
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Made this for dinner this evening with Nova Scotia scallops. Oh my goodness, so GOOD!!!!
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That lemon chive butter is now a staple. I always have it ready for fish recipes and even omelets. Everything tastes better with butter. Thanks Chef.
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Just confirming these were the best scallops I've ever cooked so damn delish wow!!!
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Chef Billy. Dude, that looks criminally delicious. And whats even better, I think even I can do that. Great video. Thanks.
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Oh Mr.P I just love this recipe I will make it thank you and may God Bless 🙏
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Thanks for making this vid! I will have to try it sometime, it looks delicious!!!
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They look absolutely fabulous, can’t wait to try this new recipe. Thanks 😀
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Thank you so much for the video ! I truly loved that you’re giving tips while prepping everything. I learned so much
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I made this recipe last Friday, OMG, it was so delicious! The sauce was so rich, creamy and flavorful! It was a hit at my backyard gathering! Thanks Chef Billy looking to trying some more of your recipes!
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Followed this recipe to the T for Christmas dinner. Was amazing! Everyone loved it.
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Oh my, I am so glad I watched your video tonight this recipe will be on for dinner 🍽. My in-laws are going to love it. Merci
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I have made this dish by you several times. I love the practice. It’s so darn good. Absolutely a family favorite. I froze the remaining butter in Mellon calls style. My husband loved it with his steaks
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Thanks Chef sooooooo much. For sure it is the best scallops ever cooked
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Thank you Mr.P now I know how to cook these I will cook some thank you so much may God Bless 🙏
