- Dish type
- Seafood starters
- Scallop starters
With fresh scallops, a simple preparation is always best. A perfect starter!
3 people made this
- 150g lightly salted butter, softened
- 15g fresh parsley, finely chopped
- 50g butter, melted
- 8 scallops
MethodPrep:10min ›Cook:5min ›Ready in:15min
- Bring the 150g of butter to room temperature. When soft, combine the butter and parsley and stir well to combine. Set aside.
- Heat a heavy frying pan. While the pan is heating, brush the scallops with the melted butter. Place the scallops in the heated pan and fry for 60-90 seconds on each side, or until a lovely golden brown.
- Serve two scallops on each plate, and garnish each with a healthy lashing of parsley butter. Serve straightaway.
Warm the plates in a low oven before starting so that the scallops remain hot and the parsley butter melts nicely.
Reviews & ratingsAverage global rating:(1)
Simple Seared Scallops For Beginners
With a seared exterior and soft, tender interior, scallops have a mild flavor that complement a rich, buttery wine sauce. There are a few insider tricks to ensuring that scallops come out crispy on the outside yet tender on the inside. First, preheat the skillet, so it is nice and hot before adding the scallops. This speeds up the cooking time to create a sear rather than simply steaming the scallops.
Second, be sure to add salt and pepper the scallops only just before throwing them in the pan. Salt draws out the moisture, but the scallops will steam if salted and left out for too long. And last — but not least — as soon as the scallops hit the pan, do not touch them or move them around with tongs. When you're finished cooking the scallops, don't overlook the fond (crispy pieces stuck to the bottom of the pan). That's concentrated flavor right there, so don't throw it all away! Instead, I recommend deglazing the pan with wine to make a speedy sauce. In addition to boosting the flavor of sauces, deglazing a pan also reduces cleaning time. So stop furiously scrubbing your pans at the end of the night, and start deglazing!
This particular scallop recipe goes with just about any starch. Stir in whatever leftover herbs you have, spoon over extra sauce, and let the starch soak up the gloriously buttery, herby flavors.
First things first- What’s the difference between sea scallops and bay scallops?
To put it simply, sea scallops are from the sea( the name kind of told that part right? LOL) and they are also bigger. The smaller scallops are bay scallops. Bay scallops also tend to be a tad bit more tender than sea scallops. I will be using sea scallops this time around, however the same ingredients can be used for bay scallops.
The sea scallops recipe that I will be sharing is extremely quick and easy. A lot of people have asked me how long do you cook scallops. Believe it or not this dish will only take a few minutes, like under 10 minutes! Scallops don’t take very long to cook. some people actually eat them raw, but we won’t be doing that today sweetie ( nope… we won’t!).
There are so many ways to make scallops. You can make pan seared scallops, broiled scallops, bacon wrapped scallops, and even baked scallops. The recipe that I will be sharing will be simple garlic butter scallops made on the stove top!
- Coarse salt
- 1 pound linguine or spaghetti
- 5 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red-pepper flakes
- 1 pound bay or sea scallops, tough muscles removed
- 1 pint container ripe grape tomatoes
- Freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 1 tablespoon unsalted butter
Bring a large stockpot of water to a boil, and add salt generously. Add pasta cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl set aside
Add scallops to pan (if using sea scallops, cut in half) saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.
Add pasta, parsley, reserved cooking water, and butter toss to combine. Divide among bowls, and serve immediately garnish with reserved garlic and parsley.
This was Delicious. Easy to make, and I've never made scallops before. I'm also using this recipe for very special occasions. Or company.
Amazing. Made it with fresh rosemary and thyme—couldn’t believe how easy, fast, and SUPER tasty. Don’t overcook the scallops!
Delicious and EASY! My husband loved it (and so did I!)
Simple and delicious--I used thyme for the herbs and served with crusty bread to mop up the brown butter sauce. This recipe does hinge on the quality of the scallops.
Made this tonight, exactly as it read. Very good.
Yummy. Needs no change. I used sage.
I made this to accompany Lobster tails and it was amazing. I used Sage and thought it worked out perfect.
Really excellent. The lemon juice adds a nice burst of acidity. I might try a little white wine next time.
Excellent basic recipe. Lovely as is, easy to riff off of. Dry scallops and no crowding are key. Let quality ingredients shine.
I made these using thym, which is what I had on hand. It was easy and some kind of delicious. My husband loved it, we'll be eating this often!
Made this last night and it was absolutely delicious! I used sage , thyme and tarragon and the combination of herbs really was wonderful. Remember to allow the butter to really brown, that's how you get that nutty flavor. My only regret is not reading the reviews about how to dry the scallops. I didn't get a great sear and there was much too much liquid. The next time I will do more research on that!
This is the only way I will make scallops. Delicious, easy and did I say delicious? My friend who is a scallop fan said they were 5 thumbs up. Be sure to use good scallops, of course, but if you follow the directions they will turn out scrumptious!
I made these this recipe and thought it was just okay. I think the success of this recipe is in the scallops you buy. I did not get a 'sear' just a lot of liquid. The flavor was fine, not a lot of brown butter sauce though.
to "Cook From Chapel Hill" . Thank You! You Rock!
Just made these for dinner. Easy. Elegant. Delicious. I used thyme for the seasoning (next time I want to try sage just to see) and I even used non-dairy vegan butter and it still turned out delicious.
Excellent, simple recipe that allows the flavor of the scallops to come through. (Try using champagne to deglaze.) For those worrying about not drying the scallops properly, that adjective refers to the process of soaking scallops after catching them rather than patting them dry. Read more here: http://www.fishex.com/scallops/wet-vs-dry, or here: http://www.thekitchn.com/whats-the-difference-wet-dry-a-58059
Made this last Sunday, to the delight of Husband. He is a big scallop fan. Living in the Mojave Desert, one can't be picky about "dry" scallops--when there are good ones at the grocery, you buy them and dry them yourself at home on paper towels. I thought this recipe was reasonably good, but next time I think I'll add a little garlic when making the pan sauce at the end. The scallops were moist, tender, nicely crusted and very good--but not fall-down-dead delicious. Will make again because it is sooooo easy and reasonably good.
A few tasty variations on this recipe include adding hot sauce for an extra kick, topping the dish with crumbled bacon, and adding chopped scallions.
One more thing you can do is to increase the quantities. As you can see in the video below, I used 3 lb. of jumbo scallops (12 per pound), so I had a total of 36 really big ones, and I baked them in a 9 X 13 -inch pan.
This worked beautifully, and the remaining ingredients remained the same - there was no need to increase their quantity.
What is blackened seasoning?
In essence, blackened seasoning is really Cajun seasoning. Blackened is more of a cooking method in conjunction with the seasoning. When you make blackened seafood, you first season the fish with the spice blend, melt butter on a hot pan, and sear on both sides until you achieve a delicious crust.
A simple blackened seasoning is usually made up of smoked paprika, cayenne pepper, brown sugar, thyme, oregano, salt + pepper. Some blends don&rsquot have sugar but I find that adding sugar helps to caramelize the scallops with a perfect crust. YUM.
This spice blend is smoky, a little spicy, and overall perfectly balanced.
Notes about this recipe
Where’s the full recipe - why can I only see the ingredients?
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The one big take-home message for this recipe is organization. I'm not the most naturally organized person in the world, so please believe me here when I say that you'll have a much easier time if you get all your ducks in a row. There would have been a pun there if I was cooking geoduck, but changing the recipe simply for the sake of a joke would have been. shellfish.
Wait, please don't go. Ok, real tips.
Assuming you're starting with shucked scallops, you don't have to do too much prep here. Very gently rinse and pat the scallops dry and LIGHTLY salt the surface. Scallops have a fair bit of natural saltiness, so you don't want to overdo it.
When searing scallops, the key is patience. First of all, don't put the scallops into the pan until the butter is very well melted and just starting to brown. Once they're in, don't try to reposition them. Do NOT try to overcrowd the pan. The scallops should have plenty of space in the pan and should be nowhere near touching each other. If you're new to searing scallops or you're concerned that your pan isn't big enough, cook the scallops in two batches, each with half of the butter/olive oil mixture in the pan.
When they're properly seared, the scallops should release from the pan with fairly minimal effort. If they won't budge, they're not ready and turning them will likely rip them apart. Depending on the pan you use, you might have hot spots in some sections, meaning that the cook times may differ slightly, so don't be concerned if one scallop seems like it's done early. Turn the scallops and sear the opposite side, but not that this won't take as long (the scallops is already hot). When you can see a nice crispy sear along the edges AND the center of the scallop still looks milky and semi-transparent, they're done. It's better to have a scallop with a tender, medium-rare center and a so-so sear on one side than an overcooked scallop with two well-seared sides.
I personally think that gas stoves make searing scallops (or anything) easier because you can control the heat more easily, but good results can be achieved on any stove. If your pan gets too hot, remove it from the heat for 10 seconds and bring the temperature down. Don't be afraid to add a bit more butter too, especially if what you have in the pan is starting to smoke. Too little (or too-hot) butter will burn and so will your scallops. As a general and informal rule, 'add more butter' is a pretty common French cooking panacea.
If you're looking for more on the subject or another great scallop recipe, check out my Seared Scallops with Asparagus and Lemon Spaghettini.
Caramelizing Honey and Making a Gastrique
I've talked about caramelizing white sugar in two dessert recipes before (here and here), but honey is a little different, especially give the fact that it's already a liquid. Honey contains a lot of fructose, which caramelizes at a lower temperature than sucrose (white table sugar). This means that honey will caramelize a little faster and at a lower temperature than white sugar.
As with searing scallops, you want to be prepared and patient. Sugars caramelize very suddenly, and if you realize that your honey is perfect but you haven't measured out your vinegar yet, you'll probably end up with a burnt mess. When the honey is bubbling a fair bit and a good shade darker than the colour it started at, you'll want to add the vinegar to the pan. Because honey can vary so much in colour to begin with, the end colour will be up to you to interpret. A pale yellow honey will be done when it's a nice amber, but a darker honey might need to cook until it's a rusty brown shade. If you do take things too far and end up with blackened or burnt honey, don't be tempted to salvage it. I foolishly tried that once with an ice cream recipe and it was a total disaster. While you will find references to 'burnt honey' out there, truly burnt caramel is insanely bitter and sharp tasting. Scrape out the pan, clean it up, and start over.
It's also worth mentioning that caramelized sugars are insanely hot - WAY hotter than boiling water. Watch your hands, stand back a bit when you add the vinegar. If you're new to this, you might be tempted to taste the honey to see how the flavour is developing in the pan, but it's not a great idea. The sugars will be so ridiculously hot that by the time you can cool down a taster, everything in the pan will have cooked further anyway. If you absolutely must taste test, dip something non-conductive like a chopstick or wooden spoon into the honey, obtain the smallest dollop you can, and blow on it like it's the world's most stubborn birthday candle.
As for the gastrique itself, it's quite easy. Once the vinegar has been added and things have settled down in the pan, simple reduce the heat to medium and simmer gently until the whole thing is reduced by about half. Remove from heat, stir in your chopped parsley and set aside. If you have extra, the finished sauce will keep in the fridge for a ridiculously long time.
I can't believe I made it this far without ranting about parsley.
Parsley has got to be one of the most underappreciated ingredients out there. It's so often relegated to the status of cheap garnish than many people don't even realize that it has a wonderful flavour all its own. Flat-leaf or Italian parsley is a vibrant green herb that looks quite a bit like cilantro, and it has a surprisingly bold flavour that works with all kinds of foods. It's frizzy cousin curly parsley can have the same flavour (though this can vary a bit), but I find it much harder to tell how fresh it is. Old parsley loses a lot of flavour, so I tend to avoid the curly. And for the record, dried parsley absolutely cannot be used in place of fresh here.
The fresher the scallops the better, but there's nothing wrong with frozen if you know that they're high quality. You can use very large or medium-sized bay scallops, as long as you adjust your cooking time.
Any blue cheese that you like will work here - I used a Danish blue. If you're not a big fan of blue cheese by you like the idea of this dish you can use a nice goat cheese in its place.
- 5 scallions
- 6 tablespoons butter, divided
- 1 ½ cups uncooked long-grain white rice
- ¼ cup dry white wine
- 2 ¾ cups lower-sodium chicken broth
- 1 ½ teaspoons kosher salt, divided
- 2 teaspoons grated lemon zest, plus 2 seeded lemon slices (from 1 lemon), divided
- 16 dry-packed sea scallops (about 1 ½ lb.)
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Thinly slice white and light green parts of scallions. Thinly slice dark green parts to equal ¼ cup. Melt 2 tablespoons of the butter in a saucepan over medium-high. Add white and light green scallions, and cook, stirring often, 1 minute. Add rice. Cook, stirring constantly, until fragrant and toasted, 2 minutes. Add wine. Cook, stirring constantly, until absorbed, about 30 seconds. Stir in broth and 1 teaspoon of the salt bring to a boil. Reduce heat to low cover and simmer until liquid is absorbed, 15 to 17 minutes. Remove from heat cover until ready to use.
While rice cooks, cut remaining 4 tablespoons butter into pieces. Place butter and lemon slices in a microwavable bowl. Microwave on HIGH until butter is almost melted, 30 to 40 seconds. Stir until melted remove and discard lemons. Cover lemon butter to keep warm.
Rinse scallops pat dry. Remove muscle from side of scallops discard. Season with pepper and remaining ½ teaspoon salt.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Add 8 scallops press gently with a spatula. Cook until bottom side is deep golden brown, about 4 minutes. Turn scallops over cook until slightly opaque in center, 3 to 4 more minutes. (Don&rsquot overcook.) Transfer to a plate lined with paper towels. Wipe skillet repeat with remaining oil and scallops.
Fluff rice with a fork stir in parsley and zest. Serve scallops with rice sprinkle with dark green scallion slices and additional parsley. Spoon lemon butter evenly over scallops before serving.