Pan Seared Scallops with Lemon Garlic Sauce

Pan Seared Scallops with Lemon Garlic Sauce

   Pan seared scallops with lemon garlic sauce is a gourmet meal. The seafood is brined first for extra flavor and tenderness as is cooks in the hot pan.

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• Prep Time => 30 mins

• Cook Time => 10 mins

• Total Time => 40 mins

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• Course: Entree
• Cuisine: American
• Servings: 4 servings 
• Calories: 151kcal 
• Author: Jessica Gavin

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Ingredients

👉 Brine

• 1/3 cup kosher salt, (90g, 3 ounces)

• 1 cup hot water, (240ml)

• 4 cups ice cubes

• 1 pound scallops, (454g) U15 size, 14 to 16 per pound

👉 Pan Seared Scallops

• 2 tablespoons olive oil, (30ml)

• 2 tablespoons unsalted butter, (30g, 1 ounce)

• 1 tablespoon minced garlic, (8g)

• 2 tablespoons lemon juice, (30ml)

• 1 teaspoon lemon zest

• 1 tablespoon dijon mustard, (15ml)

• 2 tablespoons heavy cream, (30ml)

• black pepper, as needed for seasoning

• 1 teaspoon chopped dill

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Instructions

👉 Brine

• Combine salt and hot water in a medium bowl, stir until the salt is mostly dissolved. Add ice cubes, once the water is cold add scallops.

• Brine scallops for 10 minutes. Drain and rinse under cold water. Transfer to a sheet pan lined with paper towels.

• Place another sheet of paper towel on top of scallops, gently pressing until each piece is dry. The drier the scallops, the better the sear. 

• Allow scallops to sit for 10 minutes at room temperature before cooking.

• Right before cooking, lightly season both sides with salt. 

👉 Pan Seared Scallops

• Heat a large 12-inch pan over medium-high heat. Add olive oil. Once hot, add scallops to the pan in a single layer.

• Gently press scallops with a spatula so that they make direct contact with the pan.

• Pan sear until golden brown on the surface, not moving them, about 3 minutes. 

• Add butter to the pan and allow to melt.

• Flip scallops over, use and spoon to baste with butter, tilting the pan as needed and cook until firm but tender, about 1 to 2 minutes.

• Turn off the heat and transfer to a clean plate.

• Using the same pan to cook the scallops, turn the heat up to medium.

• Add in garlic and saute until fragrant, 30 seconds.

• Add in lemon juice and lemon zest, scrape the pan to remove any browned bits and stir into the sauce, cook about 1 minute. 

• Turn off the heat and whisk in Dijon mustard. Add in cream and whisk to combine.

• If needed, add in some water to the sauce if you want a thinner consistency. Taste and season with salt and pepper as desired.

• Add scallops back to the pan, and warm over low heat, 2 minutes.

• Garnish with chopped dill and black pepper, serve warm.

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💬Notes

If you don’t have the option to purchase dry scallops, just add about 1 teaspoon of lemon juice to the brine and that will help remove some of the chemicals and mask the soapy taste.

This article is sourced from here.

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