Recipe : Traditional pan seared scallops

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Scallops are the pinnacle of delicacy and finesse for those who appreciate the singular taste of seafood.

This traditional pan-seared Scallops recipe is a classic highly gastronomic dish which is surprisingly very simple to make and do not require many side ingredients to keep the bold taste of the scallops.

Preparation time: 10 min
Cooking time: 10 min
Difficulty: easy
Serves: 4 people
Meal cost: $$$

Meal course: Starters
Hot Starters
Seafood & Shellfish
Dishes
Posted by: cassandre
Posted on: Friday November 17th, 2017

Ingredients

Metric US

Scallops: 16; 16
Unsalted butter: 200 grams; 0.88 cup
garlic clove: 2; 2
bunch of flat-leaf parsley: 1; 1
Lemon (juice): 1; 1
Olive oil: 3 tablespoons; 3 tablespoons

Mix the butter with some crushed garlic until combined. Finely chop the parsley and add to the mixture. Add the lemon juice. Season with salt and pepper. Mix. Keep in the refrigerator.
Rinse the scallops under a stream of cold water, drain and wipe gently with a paper towel. Using a small paring knife, slightly crisscross the top of the scallop. Salt.
Heat the pan with olive oil and a little butter. Sauté scallops 1 to 2 minutes on each side.
At the end of cooking, cover each scallop with 1 teaspoon of parsley butter.
Serve immediately with green vegetables (asparagus is a perfect choice for scallops) on on its own.
Enjoy with white Burgundy wine (Chablis, Pouilly-Fuissé) or a white Bordeaux wine (Entre-Deux-mers).