Perfect Pan Seared Sea Scallops Recipe + Lemon Chive Butter

If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes.

Scallops are bivalve mollusk that is a muscle that is encapsulated into two shells. It’s in the same family as a mussel, clam, or oyster. Scallops are most commonly sold shucked with the foot attached. The foot is what attaches the scallop to the shell, and I advise removing it because it can be chewy once cooked.

Ingredients for this recipe:

• 8 ounces softened unsalted butter + 2 tablespoons
• ½ peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh thyme
• ¼ cup chopped fresh parsley
• juice and zest of 1 lemon
• 1 pound U12 sea scallops, foot removed
• 2 tablespoons oil
• 1/3 cup white wine
• sea salt and fresh cracked pepper to taste

Serves 4

Prep Time: 10 minutes

Cook Time: 5 minutes

Procedures:

1. In a stand mixer with the paddle attachment whip together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
2. Next, add in the lemon juice and mix until combined, about 1 minute.
3. Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
4. Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper.
5. Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops quickly and turn the heat down to medium-high.
6. Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops
7. Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom.
8. Cook the scallops for a further 30 to 45 seconds or until the desired internal temperature is achieved.
9. Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat, about 2 to 3 minutes.
10. Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date!

Chef Notes:

Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking.

How to Reheat: Re-sear the scallops in the exact same method but cut the cooking times in half as to not overcook. You can also reheat in the microwave.

How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing un-cooked.

Scallops are meant to be eaten at a more medium-internal temperature.

They will overcook very quickly and become very chewy.

If you have the option always buy dry-packed scallops.

Also, try serving the scallops with a simple beurre blanc.

There will be plenty of herb compound butter leftover that is perfect for freezing.

[Grinfactoryphotobooth]

Made this last night! Followed directions as close as I could. Absolutely amazing!!! Wife and Daughter loved it!!!!

[nighthawk_predator]

It's also really important to make sure they are at room temperature because they will continue to sweat moisture out after you have dried them intitially. Especially if u took them out of the freezer prior to using them and they aren't totally defrosted and brought to room temp.!!!

[robolson]

In the French style kitchen, I was a chef in, if I caramelized the scallops like Chef Billy did in this video, it would not go out and I would get spoken to. I am not saying that Chef Billy is wrong as his recipe tastes great. Experiment with: dusting the scallops with a very light coating of flour, high heat, and watch the scallops turn color from silky white to pearl white while cooking. When they turn pearl white about half way up the scallop, flip and repeat. 90 second cook time total, if that depending on the size of the scallop. Great butter recipe :).

[josephpatricio]

You’ve got good knife skills. I’ve seen many TV “chefs” who can’t use a knife properly.

[edikeman]

I made this for dinner tonight, was very well-received! Your video was key to my success here for sure. Thank you so much for sharing this recipe.

[elisahelligar]

I made this recipe last Friday, OMG, it was so delicious! The sauce was so rich, creamy and flavorful! It was a hit at my backyard gathering! Thanks Chef Billy looking to trying some more of your recipes!

[Theophilus]

That lemon chive butter is now a staple. I always have it ready for fish recipes and even omelets. Everything tastes better with butter. Thanks Chef.

[marilynr]

I just made this! It was amazing! Even better than restaurants.
I followed this step by step and it came out perfect. My husband love scallops and he always orders it at restaurants. I’m just a stay at home non and a very amateur cook.
Thank You so much

[michellemichelle]

Thank you so much for the advise regarding using the stems with thyme preparation as that was the major pain with using this fantastic herb. It is so much better fresh than dried.

[alexanderreeveshamilton]

Just confirming these were the best scallops I've ever cooked so damn delish wow!!!

[mrmudcatslim]

Stumbled your channel and damn glad I did. Other than Chef John and maybe one other your one of the few that does not load it all up with fluff. Easy to follow and much appreciated. Subbed my man. Subbed.

[Aaron-vtgh]

Hey chef, I would love a video on just various pan sauces. Thanks!

[brianandlynphilippines]

I am not a chef, but I like to cook. I never ate scallops before, but my wife said she had some at a restaurant, so I wanted to try. I found your video instructions clear, except I oversalted the scallops to almost inedible. I watched several videos on the subject and in all, tremendous emphasis was on salting the scallops during drying and in the butter. Anyone reading my comment, please do not be like me and over salt, even with plain tomato salad as the main course, it could not hide my overuse. I ate my portion because I am a garbage disposal, but my wife's portion I fed to my chickens. The scallops were $27 a pound at the fish market, so definitely the finest meal my chickens will ever eat! Thanks again for the video, I am a complete beginner with no training, so do not be offended by my oversaltation commentary, it is just a note for people like me

[jasonfrodoman]

Chef Billy. Dude, that looks criminally delicious. And whats even better, I think even I can do that. Great video. Thanks.

[aishayana]

They look absolutely fabulous, can’t wait to try this new recipe. Thanks 😀

[stephaniest-pierre]

Thank you so much for the video ! I truly loved that you’re giving tips while prepping everything. I learned so much

[goostoa]

@ Chef Billy Parisi, @ 7:13, you said, "We wanna steam them (the scallops), not sear them."
I thought I misheard you, so I rewound and listened again. That was what you said. Am I missing something? (I'd thought this session was about searing scallops, which I can never do it right -- always overcooking them, with juice oozing out even though I take care to pad them dry first with paper towels.) Thx. Great show.

[cynthiabujold]

Made this for dinner this evening with Nova Scotia scallops. Oh my goodness, so GOOD!!!!

[MacKenziePoet]

This is actually quite instructive. Chef Parisi is a true teacher. Glad to have found this amazing channel.

[SindreEide]

I freedived today and got 2 bags of scallops on ice in my car ready to go. Fresh as can be. Was filtering seawater just houres ago.
I'm doing a much easier recipe. Just garlic, butter, lemmon and, parselly.
I def try this one out next time I get a good haul of scallops from a freedive. Damn cold and hard to get them, but so worth it. 4degrecee celcious water and 8-9m deep to get to them.