Seared Scallops with Herb-Butter Pan Sauce

Serves 2 to 3

To learn more, read:
Perfectly Seared Scallops
by Molly Stevens
from Fine Cooking
Issue 72
Last Edit Date: 2/7/2012 4:42:12 PM

If you're looking for a dish that's as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable. Make these for Valentine's Day dinner and you and the dish will be irresistible. For a change of pace, try these same seared scallops with Spicy Coconut Curry Sauce or Spicy Red Pepper & Cilantro Sauce.

Video: Watch the Video Recipe to see the Seared Scallops with Herb-Butter Sauce come together, step by step.

more about:

For the scallops:

1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the sauce:

3 Tbs. unsalted butter, cut into six pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving

Tip:

Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Serving Suggestions

Serve with an Arugula & Fennel Salad with Orange & Fennel Seed Dressing & Toasted Hazelnuts and Real Chocolate Mousse for dessert.

nutrition information (per serving):
Size : based on three servings; Calories (kcal): 346; Fat (g): 22; Fat Calories (kcal): 195; Saturated Fat (g): 9; Protein (g): 26; Monounsaturated Fat (g): 10; Carbohydrates (g): 5; Polyunsaturated Fat (g): 2; Sodium (mg): 668; Cholesterol (mg): 80; Fiber (g): 0;

Photo: Scott Phillips

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by msrwl, 4/15/2013This is a great recipe. The flavor of the sauce is wonderfully delicious. I did not have shallots so I used finely minced onion. The wine we used was a Sauvignon Blanc. Did use fresh parsley and chives. Will make again for sure.

by capsaiCyn, 6/3/2012Delicious and the recipe is written perfectly - no problems or adjustments at all!

by Scooteroo, 3/20/2012My oh my, this was really quite delicious. The scallops browned just fine and the flavors were fantastic! I highly recommend this dish...with all 5 stars.

by 405tulips, 3/10/2012I love scallops and this recipe is perfect.

by Artzee2, 2/17/2012Scallops are one of my husband's favorites so I am always looking for good recipes. This not good, it is great! I did add a small amount of fresh oregano to the herbs. Also, after cooking the scallops, I tossed the sauce with some cooked spaghetti. Add the wonderful arugula salad and you have an A+ meal. My husband raved about it.

by waynesretired, 7/6/2011I have been cooking scallops for a lot of years, in chowder, pan fried etc. This has to be the best ever quick and to the point, Nova Scotia scallops look out this summer

by ElrondVT, 4/4/2011This recipe is pure scallop perfection. The sear on the scallops provides a wonderful, tasty crust that contrasts so well with the tenderness of the scallops themselves, and the flavor of the sauce is to die for. This recipe is a huge hit, and I'll be sure to make it many times again in the future. I wouldn't change a thing.

by 1ofSeven, 2/18/2011Outstanding! My husband, who doesn't always love leftovers, said he'd eat this dish again for the next *two* meals in a row! Fresh herbs were hard to come by yesterday, so I used a refrigerated mixed herb paste that I found in the produce section of the grocery store and the results were awesome. This will become a new staple for us!!

by mellovestocook, 12/17/2010Excellent recipe. The only thing I would change is to put the wine/vermouth in the very hot pan before the butter so it doesnt burn. Then proceed. Awesome!!

by yanji, 11/14/2010Incredibly delicious and simple to prepare. I used vermouth and skipped the parsley since we were out. Our 12 & 14 year olds enjoyed the scallops as well.

by rbrtdowney, 4/17/2009Will become a staple in my kitchen, and I'm not a huge seafood fan. Along with the herb pan sauce, I tossed in some halved grape tomatoes and roasted asparagus and served on top of fettucini pasta. Yummy!

by sittapygmaea, 7/27/2008The recipe included all the important details and worked perfectly. No complaints.

by Amy, 2/4/2008

by juliunruly, 1/30/2008Indispensable.

by sewapel, 9/29/2007