Imagine transforming simple sea scallops into a restaurant-quality masterpiece that will make your dinner guests swoon with delight! This French-inspired Pan Seared Sea Scallops with Fresh Herb Sauce is not just a recipe—it's a culinary adventure that marries delicate seafood with vibrant, zesty herbs in under 20 minutes. Whether you're a home cook looking to elevate your skills or a food enthusiast craving a quick yet sophisticated meal, this recipe promises to turn an ordinary dinner into an extraordinary dining experience.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 8 large sea scallops
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Pat the sea scallops completely dry using paper towels. This is crucial for achieving a perfect golden-brown sear.
- Season scallops generously on both sides with salt and freshly ground black pepper. Ensure even coating for consistent flavor.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers and is just about to smoke.
- Carefully place scallops in the hot pan, ensuring they are not touching each other. This allows for proper caramelization.
- Sear scallops for approximately 2-3 minutes on the first side without moving them, until a golden-brown crust forms.
- Gently flip scallops using tongs and cook the second side for an additional 1-2 minutes until they are opaque and slightly firm to touch.
- Remove scallops from pan and place on a warm plate to rest.
- In a small bowl, combine chopped parsley, chives, and lemon juice to create a fresh herb sauce.
- Drizzle herb sauce over the seared scallops just before serving.
- Serve immediately while scallops are warm and sauce is fresh.
Tips
- Dryness is Key: Always thoroughly pat scallops dry before cooking. Excess moisture prevents that coveted golden-brown crust.
- Use the Right Pan: A heavy-bottomed skillet or cast-iron pan ensures even heat distribution and the perfect sear.
- Don't Overcrowd: Give scallops space in the pan to caramelize properly. Overcrowding leads to steaming instead of searing.
- High Heat is Essential: Make sure your pan is hot enough that the oil just starts to shimmer before adding scallops.
- Timing is Crucial: 2-3 minutes per side is typically perfect. Overcooking will make scallops tough and rubbery.
- Fresh Herbs Matter: Use freshly chopped herbs for the most vibrant and aromatic sauce.
- Serve Immediately: Scallops are best enjoyed right after cooking while they're still warm and crisp.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 2g
Protein: 20g
Fat: 9g
Saturated Fat: g
Cholesterol: 35mg
