Appetizer: United States – Pacific Northwest – Seared Diver Scallops with Lemon-Butter Emulsion

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Additional 15 min

Total 40 min

Ingredients

- 12 large diver scallops (about 1 lb (450 g)), side muscle removed and patted dry
- Salt and freshly ground black pepper, to taste
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter (for searing)
- 1 tbsp (15 ml) minced shallot
- 1/4 cup (60 ml) dry white wine
- 1 tbsp (15 ml) fresh lemon juice
- 6 tbsp (85 g) unsalted butter, cold and cut into small cubes (for emulsion)
- Pinch of fine sea salt (for emulsion)
- 1 tbsp (15 ml) chopped fresh chives
- Lemon wedges and microgreens or baby arugula, for garnish

Instructions

1. Bring the scallops to room temperature (about 15 minutes). Pat them thoroughly dry with paper towels and season both sides lightly with salt and a few grinds of black pepper.
2. Make the lemon-butter emulsion: in a small saucepan over medium heat, combine the minced shallot and white wine. Simmer until reduced to about 2 tablespoons (2 tbsp / 30 ml), 3–5 minutes. Remove from heat, stir in the lemon juice, then, off the heat, whisk in the cold cubed butter a few pieces at a time until a smooth, glossy emulsion forms. Season with a pinch of salt and keep warm (set the pan in a warm spot or over the lowest heat briefly while you sear the scallops).
3. Heat a large skillet (preferably stainless steel or cast iron) over medium-high until very hot. Add the olive oil and the 1 tbsp unsalted butter and swirl until the butter foams and begins to brown lightly.
4. Add the scallops to the pan, spaced apart (work in two batches if necessary). Sear without moving until a deep golden crust forms, about 1.5–2 minutes. Flip and sear the other side 1–1.5 minutes more until just opaque in the center. Remove scallops to a warm plate.
5. To serve, spoon a thin pool of the warm lemon-butter emulsion onto each serving plate or a shared platter. Arrange 3 scallops per person atop the sauce. Drizzle any resting juices from the scallops over them.
6. Sprinkle with chopped chives, a few microgreens or baby arugula, and finish with a light grind of black pepper and a lemon wedge on the side. Serve immediately.