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Pan Seared Scallops in Chardonnay Butter Sauce

A delicious dish of tender pan-seared scallops served in a luxurious Chardonnay butter sauce, perfect for special occasions or a cozy dinner at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Herb Butter
  • 2 tbsp olive oil Extra virgin olive oil is preferable for its flavor.
  • 2 tbsp butter Use unsalted to control the seasoning.
  • 1 shallot (minced) For a delicate onion flavor that won’t overpower the dish.
  • 1 tbsp fresh dill (chopped) Bright and aromatic; feel free to substitute with tarragon for a different flair.
  • 1 tbsp fresh thyme leaves Earthy and fragrant; pairs beautifully with scallops.
  • 1 tbsp fresh parsley (chopped) Adds a fresh garnish.
For the Scallops
  • 0.5 pound fresh scallops (shelled) Look for dry-packed scallops, as they have no added preservatives and sear beautifully.
  • to taste Salt and freshly ground pepper Essential for seasoning; use coarse freshly ground pepper for better flavor.
  • 1 lemon (juice and zest of) Brings brightness and acidity to the dish.
  • 0.25 cup Chardonnay Pick a good quality bottle you’d want to drink; consistency is key!

Method
 

Preparation
  1. In a small bowl, combine the butter, minced shallot, dill, thyme, and parsley. Mix well and set aside.
  2. Pat the scallops dry with a paper towel—this step is crucial! Then, season both sides generously with salt and pepper.
Cooking
  1. In a large skillet, heat the olive oil over high heat until it just begins to smoke.
  2. Turn the heat down to medium-high and carefully add the scallops to the skillet. Ensure they are not overcrowded; you might need to do this in two batches. Cook undisturbed for about 2 minutes until golden brown.
  3. Gently swirl the herb butter mixture around the pan, allowing it to melt. Carefully turn the scallops and cook for an additional 2 minutes on the other side.
  4. Once the scallops are cooked through, transfer them to a platter. Add the Chardonnay and lemon juice and zest to the pan, using a wooden spoon to scrape up any browned bits from the bottom. Cook on medium heat until the sauce reduces by half, about 2-3 minutes.
  5. Return the scallops to the pan, spooning the sauce over them to reheat gently. Serve immediately with lemon wedges, over a bed of arugula, diced tomatoes, and microgreens.

Notes

Avoid crowding the pan as it lowers the temperature and leads to steaming rather than searing! For a delightful twist, try adding a splash of cream to the sauce for a richer finish.