Seared Scallops: Dinner Party Tonight Shorts

No need to be intimidated or scared of making scallops! They’re incredibly easy and absolutely delicious! In this recipe, Randy shares all of her tips and tricks for beautifully seared scallops. They can even be served as a delightful appetizer or as part of your main course! #TipYourFishMonger

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INGREDIENTS:
Dry scallops (Be sure they are not injected with water) - Approx. 2-3 scallops per guest
Salt
Pepper
High-heat oil, such as grapeseed or nut oil
2 tbsp butter, divided
2-3 shallots, minced
1/3 cup white wine
Juice of 1/2 lemon

DIRECTIONS:
To dry scallops further, blot each with a paper towel or clean kitchen towel. Place them on a parchment paper-lined baking sheet uncovered in the refrigerator for 1 hour.
Remove from the refrigerator and season generously with salt and pepper.
Heat a carbon steel pan on the stove, then add oil and allow to heat through until the oil develops a sheen.
Place each scallop in the hot oil, making sure it produces a loud sizzle. Once all of the scallops are in the pan, leave them alone to sear, watching the sides of the scallops as they cook. You want the scallops to become opaque about halfway up the scallop.
In the same order that you placed them in the pan, check each scallop to see if they move easily - this means they are ready to be flipped. Flip each scallop and quickly add 1 tbsp butter. Allow the other side to become golden brown, about 2 minutes. Remove the scallops from the pan and place on a serving dish.
To make the sauce, take the pan off the heat. Add shallots and allow to caramelize for 1-2 minutes. Pour in the white wine to deglaze the pan. Add lemon juice and the other 1 tbsp of butter. Place the pan back on the heat and cook to reduce slightly. Add salt and pepper to taste.
Pour sauce through a fine-mesh sieve into a bowl. Taste and adjust as needed. Gently pour the sauce over the scallops, garnish with lemon, and serve.

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