Seared Scallops with Garlic Basil Butter
Scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If youre serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.
Scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If youre serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.
- Carbohydrate 0.779992187738828 g
- Cholesterol 70.7986718799054 mg
- Fat 32.9586455254367 g
- Fiber 0.201100001240097 g
- Protein 26.4585226565517 g
- Saturated Fat 6.39809913326842 g
- Serving Size 1 1 Serving (157g)
- Sodium 366.8820000135 mg
- Sugar 0.578892186498731 g
- Trans Fat 2.40261434651931 g
- Calories 407 calories
Step-by-step
- Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
- Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
- While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
- Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them. Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts.
- Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.
Surface moisture remains the absolute enemy of a proper sear, preventing the Maillard reaction necessary for a deep brown crust. Patting each mollusk thoroughly with thick paper towels removes excess water that would otherwise steam the protein in the pan. A light dusting of all-purpose flour absorbs residual dampness on the exterior while encouraging a crisp golden exterior within minutes. Without this moisture barrier, the meat releases internal liquid immediately upon hitting the hot metal, resulting in grey, rubbery edges rather than a caramelized finish.
High heat is mandatory, yet stainless steel or cast iron skillets require careful management to prevent sticking during the initial two-minute sear. Oils with high smoke points like avocado or grapeseed tolerate the intense medium-high heat required without burning, unlike standard butter which contains milk solids that scorch rapidly. If the protein adheres firmly to the pan when attempting a flip, leave it undisturbed for another thirty seconds until natural proteins release from the surface.
Butter and minced garlic enter the skillet only after the turn, preventing the aromatics from turning bitter in scorching oil. Swirling the pan incorporates the melting fat continuously over the top, cooking the remaining thickness gently while infusing rich dairy solids into the crust. Fresh basil and lemon added off the heat impart volatile aromatics that high heat would otherwise destroy instantly.
Timing dictates success because mollusks continue cooking from residual heat once removed from the burner. Side dishes must be fully plated before the pan goes on the burner, as these proteins demand immediate consumption. Resting them on a warm plate for even two minutes past the target window ruins the tender, opaque center.
