Pan Seared Scallops Done Easy

Dry scallops is what you want when shopping for scallops. Wet packed scallops are soaked in a phosphate solution which they soak up, adding to their water weight. It helps the scallops retain their color and helps preserve them. But, when they cook that liquid is released. They don’t have good texture nor do they keep their size. Simply put, stay away from wet packed scallops! Fresh dry packed scallops is best, frozen is acceptable in a pinch.

Ingredients:

5-6 dry packed scallops

3 tbsp butter, unsalted

1 tbsp oil

Salt and pepper to taste (about 1 tsp ea)

1 sprig fresh thyme, kept on stem

1 sprig fresh rosemary, roughly chopped

1 tbsp dried porcini powder (optional)

1 shallot, minced

3 garlic cloves, minced

2 cloves garlic kept whole

1 lemon, zested and juiced

Tools needed:

Sharp knife

Cutting board

Saute pan, I used a cast iron pan

Burner

Zester for lemon (microplane)

How to make it:

Gather all ingredients. Mince shallots and garlic. Zest your lemon, keep whole until ready to use the juice. Heat saute pan over medium high heat, 6 on the dial. Season scallops with pepper, dried porcini powder and lightly with salt.

Once pan is hot and slightly smoking, add oil. Carefully place scallops in pan. Sear on first side for 2-3 minutes. The time may vary depending on thickness of your scallops. I go for an internal temperature of 125-130. Flip scallops over. Add in 1 tbsp butter, garlic cloves and a sprig of fresh thyme. As the butter melts in the hot oil, it is being infused with the garlic and the oils in the thyme. FLAVOR BOOST.

Baste top of scallops with butter for the last minute the scallops cook on the second side. Pull when they reach 120 f as there is a bit of cary over cooking. Set aside on a plate while we make the pan sauce. Remove thyme and garlic cloves placing them on top of the scallops, drizzling butter over the top of the scallops as well as they “rest”.

Deglaze pan with lemon juice and add in 1 more tbsp butter. Add shallots and chopped garlic. Season with pinch kosher salt, this will pull out the natural sweetness that the shallot and garlic has. Sweat for 1 minute or until shallots are translucent and start to caramelize. Be careful to not let the garlic burn. If anything, add garlic in after the shallots turn translucent and sweet for 30 seconds. Kill the heat, add lemon zest, rosemary and last tbsp butter. Stir butter in to emulsify. Taste and adjust seasoning if desired. Immediately plate scallops and top with lemon butter sauce. Garnish with freshly chopped herbs.

Enjoy!

-Logan