Best Scallop Recipe

Pat 1 1/2 to 2 pounds sea scallops very dry with paper towels, then season both sides with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; drying is critical so they sear, not steam.

Heat a large skillet over medium-high heat until hot, then add 2 tablespoons neutral oil (grapeseed or vegetable). When the oil is shimmering and just starting to smoke, add scallops in a single layer without crowding. Work in batches if needed.

Sear scallops undisturbed about 1 1/2 to 2 minutes per side for large scallops, until a deep golden crust forms. Flip once and season the cooked side with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove scallops to a plate and tent loosely with foil.

Lower heat to medium, add 3 tablespoons unsalted butter to the pan. Once butter melts and starts to foam, stir in 2 cloves finely minced garlic and 1 small finely minced shallot. Cook about 30 to 45 seconds until fragrant but not browned.

Pour in 1/4 cup dry white wine or low-sodium chicken broth to deglaze the pan, scraping up the browned bits with a wooden spoon. Let it reduce about 1 to 2 minutes until slightly thickened.

Add 2 tablespoons fresh lemon juice and the zest of 1 lemon to the pan, then stir in 2 tablespoons chopped fresh parsley and 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme if using. Taste and add a pinch of red pepper flakes or a few grinds of cayenne if you want heat.

Swirl the pan off the heat and whisk in the remaining butter from step 4 if any remains, or add another tablespoon of butter if you like a richer sauce; this makes a silky beurre blanc style sauce. Adjust seasoning with a tiny pinch more salt if needed.

Return scallops to the skillet for 20 to 30 seconds just to warm and coat them in the sauce. Do not overcook, they should be opaque in the center and springy to the touch.

Plate scallops, spoon sauce over them, garnish with extra chopped parsley and an extra lemon wedge if desired. Serve immediately with crusty bread, risotto, or a simple salad.