Sea Scallops with Herb & Lemon Sauce

Updated at: Thu, 17 Aug 2023 11:30:07 GMT

Step 1

If you are using a fresh scallops, brine it in a shallow dish, by mixing 4 cups room temperature water and 2 tablespoons kosher salt. If you are using a frozen scallops you have to defrost it first then brine it.

Step 2

Place the scallops in the water for 10 minutes, then remove and dry well, seasoning lightly with several sprinkles of kosher salt.

Step 3

In a large metal or cast iron skillet put olive oil & butter over medium high heat, when the butter melts, add the scallops (work in 2 batches if necessary to avoid crowding the skillet, adding 1 tsp butter for 2nd batch if necessary) and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.

Step 4

Flip scallops & cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the center is almost light brown, then transfer the scallops to a plate.

Step 5

Prepare the lemon herb sauce, in the same skillet, reduce the heat to medium. Stir in the garlic, lemon juice, and wine or water, scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook for 1 to 2 minutes or until the liquid in the skillet thickens, then whisk in the butter, one bit at a time, to make a creamy sauce, check the seasoning, adding another tbsp or two of liquid if necessary.

Step 6

Return the scallops to the pan, spoon the sauce over the top. Garnish with herbs and lemon slices, then serve immediately

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