Name: Perfect Pan Seared Scallops Recipe
Total time: 23 min
Yield: 2
Cuisine: Indian

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How to make perfect pan seared scallops with a simple pan sauce. Make restaurant-quality scallops at home. 

How to make Perfect Pan Seared Scallops  Recipe

Martha

Crawler

Indian

<p>How to make perfect pan seared scallops with a simple pan sauce. Make restaurant-quality scallops at home. </p>

Sea Scallops

Clarified butter,  divided

Good quality light oil such as canola or grape seed oil

Finely minced shallots

Vermouth or a very dry white wine

Chopped Fresh Flat Leaf Parsley

Chopped Fresh Chives

Lemon zest

Salt

Few grinds freshly ground black pepper

Prepare the scallops by removing and discarding the hard little muscle that is attached to the side of the scallop. Sometimes that is removed before sale, most of the time not. Rinse the scallops gently under very cold water and pat dry completely with paper towels. If they are not dry, they will not brown.

step 1

step 2

In a large saut pan, heat 1 tablespoon of clarified butter and the oil over hot heat until it just starts to reach the smoking point. If you are using clarified butter it may not smoke so test with a drop of water.

step 3

Once the pan and fat are hot, gently place each scallop in, making sure they dont touch. Do not overcrowd the pan. The heat should be at about medium high to high. Once you set the scallops in, do not touch for two minutes. They must remain in one place so they brown. If you think they are browning too quickly, lift one and check. They should be golden in color. Adjust heat slightly if needed.

step 4

Turn each one and again do not touch for two minutes. As they cook on the other side, you can see the center start to turn from a slightly off white color to white. If they are not uniform, you may want to remove the smaller ones first. Once cooked, remove all of them to a plate and lower heat to medium.

step 5

Add the remaining tablespoon of clarified butter and the shallots and cook for about one minute then add vermouth. Stir to loosen up brown bits from the pan and reduce the vermouth by half.

step 6

Add the parsley, chives, zest, salt and pepper and stir.

step 7

When the sauce has started to bubble, add the cold butter one tablespoon at a time and stir to make the pan sauce.

step 8

Add the scallops back in along with any liquid from the dish and just turn them around in the sauce to bring them back up to temperature and to coat them.

step 9

Remove immediately from the heat and serve with the pan sauce over the scallops.

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Perfect Pan Seared Scallops Recipe

About Perfect Pan Seared Scallops Recipe:

Ingredients for Perfect Pan Seared Scallops Recipe

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