Can I use other seafood in this recipe?

Substituting shrimp for sea scallops in this recipe and making a Garlic Butter Shrimp Provençal would be a wonderful dish. Adjust cooking time based on the size of your shrimp. Serve with lemon wedges and baguette to soak up every last drop of sauce!

How do I know when scallops are cooked?

Scallops should be cooked until they are opaque and firm to the touch. If you have an instant-read thermometer, the FDA recommends that most seafood be cooked to a finished temperature of 145℉. I find with scallops that they turn pearly and opaque around 130℉, so if you're using a temperature pen, remove from the skillet when the scallops are around 120℉ and let them rest for a few minutes. The carryover cooking will get you to the perfect, tender scallop. The size of the scallops and the heat level will dictate the total cooking time, but generally sea scallops need 2-3 minutes on the first side and 1-2 minutes on the second side.

What are some good side dishes to serve with this recipe?

Scallops pair well with a variety of side dishes, including fancy green beans , grilled asparagus , creamy rice , garlic quinoa , or a simple Mediterranean salad . Check out my Best Side Dishes to Serve with Scallops: 31 Recipes next!

Is it better to sauté scallops in butter or oil?

A neutral oil with a high smoke point like sunflower, canola or grapeseed oil will get you the best sear on the scallop, then add butter once you reduce heat for the silky sauce so it doesn't burn. The perfect balance!

What is the best way to thaw scallops?

Frozen scallops are best when thawed slowly in the refrigerator to prevent them from getting an unpleasantly mushy texture. Place them in the refrigerator for 24 hours before you plan to cook them. This will allow them to thaw slowly and evenly. If you're short on time, you can thaw the scallops in a bowl of cold water (keep them in their original packaging!) for 30 minutes to an hour, or until they are completely thawed. Do not use warm or hot water to thaw scallops, as this can partially cook the scallop, affecting their texture and flavor and potentially introducing food safety concerns.

How to store leftover sea scallops?

To store leftover sauteed scallops, transfer to an airtight container and keep in the refrigerator for up to two days. Once thawed and cooked, scallops should not be re-frozen.

Sautéed Sea Scallops in Garlic Butter Wine Sauce

Ingredients

Scale

1 pound large sea scallops

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup all purpose flour

2 tablespoons neutral oil

4 tablespoons butter

1/2 cup shallots, diced

3 garlic cloves, minced

1/2 cup dry white wine

2 tablespoons fresh chives, diced

2 tablespoons flat leaf parsley, diced

Lemon wedges, for serving

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Instructions

Dry scallops well with a paper towel to remove excess moisture. Ensure the small side muscle is removed from each scallop. Season both sides with salt and pepper. Dredge seasoned scallops in flour. Set aside.
Heat large skillet (cast iron skillet or stainless are best) over medium-high heat with neutral oil. Add fresh scallops to the hot pan in single layer. Sear first side without moving the scallops for 3 minutes, until they achieve a golden crust. Reduce to medium heat and turn scallops. Add butter, diced shallots and garlic to pan. Saute all for 2 minutes, until scallops are just cooked through. Remove scallops and tent with foil.
To the pan of butter, garlic and shallots, add white wine, fresh parsley and chives. Bring to a rapid simmer for 2 minutes, scraping up the browned bits at the bottom of the pan. Taste and adjust seasoning. Return golden brown scallops to pan and coat in garlic butter sauce with fresh herbs.
Serve pan-seared scallops in butter wine sauce with lemon wedges, a sprinkle of lemon zest and a warm baguette.

Notes

Scallops should be thawed slowly in the refrigerator to prevent them from getting an unpleasantly mushy texture. Place them in the refrigerator for 24 hours before you plan to cook them. This will allow them to thaw slowly and evenly.

If you're short on time, you can thaw the scallops in a bowl of cold water for 30 minutes to an hour, or until they are completely thawed. Do not use warm or hot water to thaw scallops, as this can partially cook the scallop, affecting their texture and flavor and potentially introducing food safety concerns.

Prep Time: 10
Cook Time: 10
Category: lunch, dinner
Method: stovetop
Cuisine: American, French