Seared Scallops with Sauce

Seared scallops with sauce always remind me of a special dinner I once prepared to impress guests. I had never cooked scallops before, but I was determined to get that perfect golden crust. When I placed the first batch into the sizzling pan and saw them caramelize beautifully, I knew I had done it right. The creamy sauce that followed took them from delicious to unforgettable.

Since then, this dish has become my choice when I want to serve something elegant but surprisingly easy. The scallops cook quickly, and the sauce adds a rich, velvety finish that makes every bite a treat. It’s a restaurant-quality meal that you can make right in your own kitchen.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Scallops – Sweet, tender, and perfect for searing.
• Butter – Creates a rich base for both searing and the sauce.
• Olive oil – Helps achieve a golden crust on the scallops.
• Garlic – Infuses the sauce with aromatic depth.
• White wine – Adds brightness and complexity to the sauce.
• Heavy cream – Makes the sauce luxuriously smooth.
• Lemon juice – Balances the richness with a fresh, zesty note.
• Fresh herbs – Parsley or thyme for garnish and flavor.
• Salt and pepper – Essential seasonings to enhance the scallops.
• Red pepper flakes – Optional, for a gentle kick of heat.

Tools You’ll Need

• Skillet (preferably cast iron) – To achieve that perfect sear.
• Tongs – For flipping scallops without breaking them.
• Small whisk – To mix the sauce until creamy.
• Serving plate – To present the scallops beautifully.
• Paper towels – To pat the scallops dry for better searing.

Instructions

Step 1:

I pat the scallops dry thoroughly, then season both sides with salt and pepper.

Step 2:

I heat butter and olive oil in a skillet over medium-high heat until hot.

Step 3:

I sear the scallops for about 2 minutes on each side, without moving them, until they develop a golden crust. I remove and set them aside.

Step 4:

In the same skillet, I add minced garlic and sauté briefly, then deglaze with white wine, scraping up any browned bits.

Step 5:

I pour in heavy cream, a squeeze of lemon juice, and let the sauce simmer until slightly thickened.

Step 6:

I return the scallops to the skillet, spoon sauce over them, and garnish with fresh herbs and a sprinkle of red pepper flakes before serving.

Tips

I always make sure the scallops are dry to ensure they sear properly. Don’t overcrowd the pan, or they’ll steam instead of caramelize. If you want an extra flavor boost, use seafood stock in the sauce.

Ways to Serve

These seared scallops are amazing over pasta, risotto, or even creamy mashed potatoes. They also pair beautifully with a simple green salad and crusty bread to soak up the sauce.

Frequently Asked Questions

Can I use frozen scallops?

Yes, just thaw them completely and pat them dry before cooking.

How do I prevent scallops from sticking to the pan?

Make sure the pan is hot, the scallops are dry, and avoid moving them until they naturally release.

Can I make the sauce ahead of time?

You can prepare the sauce separately and reheat gently, but scallops are best cooked fresh.

See You in the Kitchen

I hope you try these seared scallops with sauce because they’re quick, elegant, and bursting with flavor. It’s a dish that always impresses, no matter the occasion.

Happy Cooking!

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