Description
Pan-Seared Scallops with Creamy Butter Sauce
“Perfectly golden scallops with a rich, buttery sauce—elegance in every bite!”
Ingredients:
For the Scallops:
500g fresh sea scallops (cleaned and patted dry)
2 tbsp olive oil
2 tbsp butter
Salt and black pepper to taste
For the Butter Sauce:
3 tbsp butter
2 garlic cloves (minced)
1/2 cup heavy cream
1 tsp Dijon mustard
1/2 lemon (juiced)
Salt and black pepper to taste
Fresh parsley (chopped, for garnish)
Instructions:
Prepare the Scallops:
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
Sear the Scallops:
Heat olive oil and butter in a large skillet over medium-high heat.
Add the scallops in a single layer, ensuring they are not overcrowded. Sear for 2-3 minutes on each side until golden brown and caramelized. Remove from the skillet and set aside.
Make the Butter Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in heavy cream, Dijon mustard, and lemon juice. Season with salt and black pepper. Simmer for 2-3 minutes until slightly thickened.
Combine and Garnish:
Return the seared scallops to the skillet, spooning the butter sauce over them. Cook for an additional 1 minute to heat through.
Garnish with fresh parsley.
Serve:
Serve the scallops immediately, paired with crusty bread, rice, or pasta to soak up the luscious sauce.
These pan-seared scallops with creamy butter sauce are a restaurant-quality dish you can easily make at home. Simple, luxurious, and unforgettable!
Step-by-Step Guide
1. Dry Thoroughly: Use paper towels to pat each scallop completely dry. This is the most crucial step for a proper sear.
2. Season Generously: Season both sides of the scallops with salt and black pepper just before cooking.
3. Heat the Pan: Place a large skillet over medium-high heat. Add the olive oil and 2 tbsp of butter. Wait until the butter is foaming but not browned.
4. Sear in Batches: Place scallops in the pan, ensuring they are not touching. Do not move them for 2-3 minutes to form a golden crust. Flip and sear the other side for 2 minutes. Remove to a plate.
5. Build the Sauce: Reduce heat to medium. Add 3 tbsp butter and minced garlic, sautéing for 1 minute. Whisk in heavy cream, Dijon mustard, and lemon juice. Simmer until the sauce coats the back of a spoon.
6. Finish the Dish: Return scallops and any accumulated juices to the pan. Spoon sauce over them for 1 minute to reheat.
Serving Suggestions
Serve these luxurious scallops immediately. For a complete meal, plate them over:
- Creamy Polenta or risotto to absorb the sauce.
- Simple Pasta like angel hair or fettuccine.
- Light Sides such as steamed asparagus, sautéed spinach, or a crisp green salad to balance the richness.
- Always have crusty bread on hand to mop up every last drop of the creamy butter sauce.
How-to Summary
Dry scallops, season, and sear in hot oil/butter until golden (2-3 mins per side). Remove. In the same pan, make a sauce with butter, garlic, cream, Dijon, and lemon. Simmer until thickened. Return scallops to the pan to warm through. Garnish with parsley and serve immediately.
Frequently Asked Questions
1. How do I know if my scallops are dry-packed?
Ask your fishmonger. Dry-packed scallops are not treated with STP (sodium tripolyphosphate), which makes them excrete water. They will sear better and have a purer, sweeter taste.
2. Why won’t my scallops get a golden crust?
The likely culprits are excess moisture or a pan that isn’t hot enough. Ensure scallops are thoroughly patted dry and that your oil/butter is sizzling before adding them.
3. Can I make the sauce ahead of time?
Yes, you can prepare the sauce base (through simmering) ahead. Reheat gently before adding the seared scallops. Do not cook the scallops ahead, as they are best served immediately.
4. What can I substitute for heavy cream?
For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thicken less. Full-fat coconut milk is a good dairy-free alternative.
5. How do I prevent the garlic from burning?
After removing the scallops, let the pan cool slightly for a minute before adding the butter for the sauce. Cook the garlic over medium, not high, heat.
Common Mistakes to Avoid
- Not Drying Scallops: This leads to steaming, not searing.
- Overcrowding the Pan: This drops the pan temperature and causes scallops to steam. Cook in batches.
- Moving Scallops Too Soon: Let them sear undisturbed to form a proper crust.
- Using High Heat for the Sauce: After searing, reduce the heat to prevent the garlic and dairy from burning or separating.
- Overcooking the Scallops: They cook quickly and become rubbery if left too long. They should be opaque and just firm.
Conclusion
Pan-seared scallops with creamy butter sauce demonstrate that a truly elegant, restaurant-quality dish can be achieved in your own kitchen with focus on a few key techniques. Mastering the perfect sear by ensuring dryness and proper heat, then building a simple yet luxurious pan sauce, transforms a few ingredients into something spectacular. This recipe is a celebration of simplicity, yielding a meal that is both impressively gourmet and deceptively straightforward to prepare.