Perfect Pan-Seared Scallops with Triple Butter Sauce
This restaurant-quality scallops recipe delivers consistently outstanding results with a golden-brown crust and perfectly tender center. The triple butter sauce creates layers of flavor that make this dish truly memorable, while remaining surprisingly easy to prepare.
Scallops With Triple Butter Sauce
For the Scallops
- 12 large sea scallops (about 1¼ pounds)
- 2 teaspoons all-purpose flour
- 2 tablespoons avocado oil
- Salt and freshly ground pepper
For the Triple Butter Sauce
- 4 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 cup fresh basil leaves
- 1 tablespoon lemon juice
- 1 tablespoon white wine
- 1 teaspoon truffle butter (optional)
Instructions
- Remove small side muscle from scallops and pat extremely dry with paper towels
- Dust scallops lightly with flour, season generously with salt and pepper
- Heat large skillet (preferably cast-iron) over medium-high heat until very hot
- Add oil and wait until it shimmers
- Place scallops carefully in pan, leaving space between each one
- Sear without moving for exactly 2 minutes until golden brown
- Flip and cook 1-2 minutes more
Triple Butter Finish
- Lower heat and add 2 tablespoons butter and garlic
- Add wine and let reduce for 30 seconds
- Add remaining butter, basil, and lemon juice
- If using, add truffle butter at the very end
- Baste scallops with sauce for 30 seconds
Top Tips
- Always buy “dry” scallops rather than “wet” scallops
- Pat scallops dry multiple times with paper towels
- Don’t move the scallops while they’re searing
- Use a heavy-bottomed pan for even heat distribution
- Have all ingredients measured and ready before starting
Variations
Asian-Inspired
- Replace butter sauce with soy sauce, ginger, and sesame oil
- Garnish with green onions and sesame seeds
Mediterranean Style
- Add capers and cherry tomatoes to the sauce
- Finish with fresh oregano instead of basil
Citrus Burst
- Add orange zest to the sauce
- Replace wine with orange juice
- Finish with fresh citrus segments
Nutritional Information (per serving, serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 20g |
| Fat | 22g |
| Carbs | 4g |
| Fiber | 0g |
| Sodium | 580mg |
| Cholesterol | 55mg |
Can the Citrus-Herb Butter from the Roast Turkey Recipe Be Used to Enhance Pan-Seared Scallops?
The citrus-herb butter from the festive roast turkey recipe can beautifully elevate the flavor of pan-seared scallops. Its zesty brightness and herbaceous depth add richness, perfectly complementing the delicate sweetness of the scallops. This versatile butter transforms a simple dish into a gourmet delight, ideal for any elegant meal.
FAQ
Q: How do I know if scallops are fresh?
A: Fresh scallops should have a sweet, ocean-like smell, be slightly translucent, and feel firm. Avoid any that are bright white or have a strong fishy odor.
Q: Can I make this recipe ahead of time?
A: Scallops are best served immediately after cooking. However, you can prepare the ingredients and clean the scallops in advance.
Q: Why aren’t my scallops browning?
A: This usually happens when the pan isn’t hot enough, the scallops are too wet, or the pan is overcrowded. Make sure to thoroughly dry the scallops and use a very hot pan.
Q: Can I use frozen scallops?
A: Yes, but thaw them completely in the refrigerator and pat them very dry before cooking. Fresh scallops will generally give better results.
