Seared Scallops with a Quick Lemony Pan Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 284
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 62
- Sodium
- 439
- Total: 25 min
- Active: 25 min
Ingredients
Scallops:
2 tablespoons extra-virgin olive oil, plus more if needed
16 large-sized (U10) dry diver sea scallops, side muscles removed, patted dry
Kosher salt
2 tablespoons unsalted butter, cut into pieces
Juice of 1/2 lemon
Sauce:
3 tablespoons unsalted butter, chilled and cut into pieces
1/4 cup dry, cheap white wine
1 medium shallot, minced
2 teaspoons small capers, plus brine
2 teaspoons cornichons, diced small, plus brine
1/2 teaspoon hot sauce
6 sprigs flat-leaf parsley, chopped, stems and all
Juice of 1/2 lemon
Directions
- Cook the scallops: Heat a large skillet over high heat and add the oil. Season the scallops on all sides with salt. When the oil begins to smoke lightly, use a pair of tongs to place each scallop in a single layer in the hot oil, allowing space between them. Reduce the heat to medium. Cook until they brown on the bottom side, about 2 minutes. Lift them up off the pan and place them back down again without flipping them; cook for 1 minute more.
- Flip the scallops, add the butter to the pan and swirl to coat the pan. Cook for an additional 2 minutes. Lift them up off the pan and place them back down again without flipping them; cook for 1 minute more. Transfer the scallops from the pan to a plate and season with more salt. Squeeze the lemon juice over them.
- Make the sauce: To the same pan, add 1 tablespoon of the butter, the wine and shallot. Simmer to reduce the liquid and soften the shallot, 2 to 3 minutes. Add the capers and a splash of their brine, cornichons and a splash of their brine, hot sauce, parsley and lemon juice. Simmer over medium heat, 2 to 3 minutes more. Remove the pan from heat. Whisk in the remaining 2 tablespoons butter, a couple of pieces at a time, returning the pan to the heat if necessary to melt the butter. Taste for seasoning.
- Serve the scallops: Arrange the scallops on a serving platter or individual plates. Spoon the sauce over the scallops and serve.