Seared Scallops with Lemon-Butter and Herb Pistou
Glossy, golden-edged scallops contrast with a silky lemon-butter sauce and a bright, herbaceous pistou for a lively balance of textures and flavors. Quick searing locks in a sweet, tender interior while the sauce adds a glossy, citrus lift that brightens the plate.
Swap or tweak ingredients easily: use parsley and basil for the pistou, or substitute cilantro for a different herb profile. If sea scallops are unavailable, use bay scallops but reduce cooking time; choose dry-packed scallops when possible to get a proper sear. For a dairy-free option, finish with extra-virgin olive oil instead of butter.
Serve this dish as an impressive starter or a light main alongside crusty bread, buttered new potatoes, or a simple green salad. It’s excellent for weeknight dinners when you want something quick yet restaurant-style, and it works well for special-occasion menus or holiday seafood courses.
How to Make It
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1
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
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2
Make the herb pistou: finely chop the parsley and basil, grate the garlic or mince it, and combine with extra-virgin olive oil, a pinch of salt, and red pepper flakes in a small bowl. Zest half the lemon into the pistou and stir; set aside.
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3
Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot, then add 1 tablespoon olive oil and swirl to coat.
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4
Arrange the scallops in a single layer in the hot pan, leaving space between them. Sear without moving for 1.5 to 2 minutes until a deep golden crust forms.
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5
Flip the scallops and add the remaining 1 tablespoon olive oil and half the butter to the pan. Sear the second side 1 to 1.5 minutes while spooning the melted butter over the scallops to baste; remove scallops to a plate when opaque throughout and slightly firm.
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6
Lower the heat to medium, add the remaining butter to the pan, then add the grated or minced garlic and cook 20 to 30 seconds until fragrant but not browned.
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7
Squeeze the juice of the lemon into the pan and swirl to combine, scraping any browned bits off the bottom. Simmer the sauce 30 seconds to 1 minute to slightly thicken.
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8
Return the scallops to the pan for a quick turn in the sauce (about 15–20 seconds) to warm through and glaze, then transfer to a serving platter.
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9
Spoon the lemon-butter sauce over the scallops and finish with a spoonful of herb pistou on each scallop or a drizzle alongside. Serve immediately with crusty bread or your chosen side.
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