Seared Scallops With Herb Butter Sauce

Total Time
Prep 10 mins
Cook 10 mins

Scallops seared perfectly with smooth, herbed pan sauce.

Ingredients Nutrition


  1. Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
  2. Add 2 tablespoons olive oil and heat until quite hot.
  3. Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
  4. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
  5. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
  6. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
  7. Let the pan cool for a minutes before you make the sauce.
  8. When pan has cooled somewhat, return it to medium heat.
  9. Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
  10. Add wine and simmer until reduced by half, another 1-2 minutes.
  11. Add the herbs and lemon zest.
  12. Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
  13. Return the scallops and any accumulated juices to the pan.
  14. Gently roll the scallops in the sauce to warm them through.
  15. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.


Most Helpful

Excellent. Next time I will double the sauce. I served it with rice and it was delicious. Next time I will try others suggestions to add garlic or chili pepper.
Also, I think the sauce would be delicious with other fish.

wja5590 March 11, 2011

Hello from Portugal!!! This is one fantastic receipe you have here Kathy, I did how ever leave out the black pepper, and added in some of my homemade Piri.pir(its made of red hot chilli peppers) added in 3 garlic clove(we're garilic lovers here) It turned out superb!!! Just make sure you have a nice bottle of white wine to dish it down with and some Italian bread or French. WONDERFULLLL!!!!!!!!!!!!!!!!!

Mia #3 August 14, 2009

This recipe is excellent. I left out the salt and added a chopped seeded red chilli and 1 crushed garlic clove to the sauce to our preference and the result was fantastic. Make this if you have fresh/frozen scallops, you won't be disappointed! We served over rice with broccoli on the side with a salad.

Larry April 10, 2009

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