Pan-Seared Scallops with Creamy Herb Sauce!

🔥 Pan-Seared Scallops with Creamy Herb Sauce

🦪 Ingredients (serves 2–3)

Scallops

• 450–500 g (1 lb) large sea scallops

• 1 tbsp neutral oil (avocado / grapeseed)

• 1 tbsp butter

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp smoked paprika (or chili flakes)

• ½ tsp garlic powder

Creamy Herb Sauce

• ½ cup mayonnaise or Greek yogurt (or 50/50)

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1 small garlic clove, grated

• 1–2 tbsp fresh parsley or chives, finely chopped

• Salt & pepper to taste

Optional kick:

• Pinch cayenne or hot sauce

👩‍🍳 Instructions

1️⃣ Prep the scallops (VERY important)

1. Remove the side muscle if still attached.

2. Pat scallops completely dry with paper towels.

3. Season with salt, pepper, paprika, and garlic powder right before cooking.

👉 Dry scallops = crust. Wet scallops = steamed sadness.

2️⃣ Make the sauce

1. Mix all sauce ingredients in a bowl.

2. Taste and adjust lemon/salt.

3. Chill while scallops cook (flavor improves).

3️⃣ Sear the scallops

1. Heat a heavy pan (cast iron or stainless) on high.

2. Add oil. When it’s shimmering, add scallops flat-side down.

3. Do NOT move them for 2–3 minutes.

4. Flip, add butter, and spoon it over scallops.

5. Cook another 1–2 minutes until just opaque inside.

Remove immediately.

4️⃣ Serve

• Plate scallops

• Add a generous dollop of sauce

• Finish with herbs or lemon zest

Serve hot 🔥

❓ Q & A (Read This for Perfect Results)

Q: Why didn’t my scallops brown?

A: One of these:

• Scallops weren’t dry

• Pan wasn’t hot enough

• Too many scallops in the pan (crowding)

Q: Are frozen scallops okay?

A: Yes — if:

• Fully thawed

• Rinsed and patted VERY dry

• Preferably “dry scallops” (no preservatives)

Q: What are “wet” scallops?

A: Scallops soaked in preservatives. They release water and won’t sear well.
Ask for dry scallops if possible.

Q: How do I know when scallops are done?

A:

• Opaque on the outside

• Slightly translucent center

• Springy, not firm

Overcooked = rubbery 😬

Q: Can I use olive oil?

A: Use light/refined olive oil, not extra virgin (it burns).

Q: Sauce too thick?

A: Thin with:

• 1–2 tsp warm water

• OR extra lemon juice

Q: What can I serve with this?

A:

• Crispy roasted potatoes

• Garlic rice

• Asparagus or green beans

• Buttered pasta or risotto

Q: Want it spicy?

A: Add:

• Cajun seasoning to scallops

• Chili oil drizzle

• Harissa or sriracha in sauce

Q: Can I grill scallops?

A: Yes:

• Skewer them

• High heat

• 1½–2 minutes per side