Real Recipes From Real Home Cooks ®

pan-seared sea scallops in herb butter wine sauce

(2 ratings)
Recipe by
Teresa G.
Here, KY

If you love seafood, this is for you! Plump, juicy, pan-seared sea scallops are one of my personal favorites. These are great served as an appetizer or as a main course with a green salad and a baked potato. If at all possible, use fresh scallops that haven't been treated with an artificial moisture preservative. If not, you may use thawed, previously-frozen sea scallops, just be sure to choose the kind without any other ingredient listed on the package. As for the sauce, less is more because you want to let the flavor of the scallops shine. Add a pinch of fleur de sel to finish, if desired.

(2 ratings)
yield 2 -3 entree, 4-6 appetizer
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For pan-seared sea scallops in herb butter wine sauce

  • 4 Tbsp
    unsalted butter, room temperature
  • 1 1/2 tsp
    finely minced shallots or chives
  • 1 tsp
    grated lemon zest, optional
  • 3/4 tsp
    minced lemon thyme or dried thyme, optional
  • 3/4 tsp
    minced fresh flat leaf parsley
  • 1/2 tsp
    white wine, optional
  • 2 lb
    sea scallops
  • fine sea salt, to taste
  • 1 1/2 Tbsp
    unsalted butter
  • 1/2 Tbsp
    olive oil
  • 1/2 c
    dry white wine
  • chopped parsley or chives, for garnish

How To Make pan-seared sea scallops in herb butter wine sauce

  • 1
    To make the herb butter, use a fork or electric mixer to beat the butter until fluffy.
  • 2
    Add remaining ingredients, mix well, and set aside.
  • 3
    To make the scallops, pat the scallops dry with paper towels and lightly season with salt.
  • 4
    In a large skillet (I usually use nonstick) over medium-high heat, melt the butter and add the oil.
  • 5
    Place 1/3 to 1/2 of the scallops in the hot skillet (sear in 2 or 3 batches, don't overcrowd) and cook for approximately 2 minutes on each side, until lightly browned outside and slightly opaque in the center. (Be sure to watch the heat! Better undercooked than overcooked!)
  • 6
    Remove to a warm plate and repeat searing until all scallops are cooked, adding a bit of extra oil as needed.
  • 7
    Reduce the heat to medium and add the white wine to the skillet to deglaze; simmer for 1-2 minutes.
  • 8
    Remove from heat and add the herb butter; stir until melted and combined. Drain off any juices that have accumulated on the plate of cooked scallops into the skillet and return skillet to medium heat for 30 seconds. Taste for seasoning.
  • 9
    Pour a small amount of sauce on a plate and arrange scallops on top. Garnish with chopped parsley or chives. Serve immediately.