Description
Seared Scallops with Herb Butter
Pair these buttery, golden seared scallops with your favorite white wine for a luxurious dining experience at home.
Ingredients
10 scallops
2 tbsp butter
1 tbsp white wine
1 garlic clove, minced
1 tbsp dill, chopped
Instructions
Season scallops with salt and pepper.
Sear scallops in butter for 2 minutes on each side.
Add garlic, white wine, and dill to the pan, letting the sauce simmer.
Spoon the sauce over scallops and serve.
#ScallopElegance
Step-by-Step Guide
Follow these detailed steps for perfect seared scallops every time. First, ensure your scallops are dry; pat them thoroughly with paper towels. This is crucial for a golden sear. Season generously with salt and pepper. Heat a stainless steel or cast-iron pan over medium-high heat until hot. Add the butter. Once it melts and foams, carefully add the scallops, ensuring they are not touching. Sear undisturbed for 2 minutes until a deep golden crust forms. Gently flip each scallop and cook for another 1.5-2 minutes. Remove scallops to a plate. Reduce heat to medium, add the minced garlic to the pan, and cook for 30 seconds until fragrant. Deglaze the pan with white wine, scraping up any browned bits. Add the chopped dill and let the sauce simmer for 1-2 minutes until slightly reduced. Remove from heat.
Serving Suggestions
Plate the seared scallops immediately and spoon the warm herb butter sauce over the top. For a complete meal, serve them atop a bed of creamy risotto, lemon-infused pasta, or a simple arugula salad. They also pair beautifully with roasted asparagus or garlic mashed potatoes. The recommended white wine for the pan sauce, such as a Sauvignon Blanc or Chardonnay, should also be served chilled alongside the dish to elevate the dining experience.
How-to Summary
To summarize: Dry scallops thoroughly, season, and sear in hot butter for 2 minutes per side to achieve a golden crust. Remove scallops, then make the sauce by sautéing garlic, deglazing with white wine, and simmering with dill. Pour the finished sauce over the seared scallops and serve promptly.
Frequently Asked Questions
1. How do I know if my scallops are dry enough?
After patting, the scallops should feel matte and not slippery. You can even leave them on a paper towel in the fridge for 10 minutes before cooking.
2. Can I use frozen scallops?
Yes, but thaw them completely in the refrigerator overnight and pat them extremely dry. Never cook scallops from frozen.
3. Why won’t my scallops get a good sear?
The most common reasons are wet scallops, a pan that isn’t hot enough, or overcrowding the pan. Ensure there is space between each scallop.
4. What can I substitute for white wine?
You can use chicken or vegetable broth with a squeeze of lemon juice for a similar acidic depth.
5. How can I tell when scallops are cooked through?
They should be opaque in the center and firm to the touch. Be careful not to overcook, as they will become rubbery.
Common Mistakes to Avoid
- Not Drying Scallops: Excess moisture steams them instead of searing.
- Overcrowding the Pan: This lowers the pan temperature and causes scallops to steam.
- Moving Scallops Too Soon: Let them develop a crust before flipping.
- Overcooking: Scallops cook quickly and become tough if left in the pan too long.
- Using Margarine or Oil-Only: Butter is essential for the rich, nutty flavor of the sauce.
Conclusion
Mastering seared scallops with herb butter is an accessible way to create a restaurant-quality, elegant meal in your own kitchen. By focusing on proper technique—ensuring dryness, achieving a hot sear, and building a simple pan sauce—you can consistently produce a tender, flavorful dish that is sure to impress. It’s a perfect demonstration of how a few quality ingredients, treated with care, can result in a truly luxurious dining experience. #ScallopElegance
