Saturday, November 10, 2012

The Best Scallop Recipe Ever, and I've Been Eating Them for Decades!

Laura Breck
I'm excited to share my family's favorite recipe for scallops. It has never failed to turn out perfectly, and it's the one recipe we have both at holidays and on those days when the craving for scallops reaches its zenith. Hope you enjoy!

Seared Lemon-Herb Scallops


  • 1 1/2 pounds large sea scallops
  • 2 tablespoons vegetable oil, preferably peanut
  • 1/4 teaspoon sweet paprika
  • Juice of 1/2 lemon (about 1 1/2 tablespoons)
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter, cut into 1/2 inch pats
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 1 heaping tablespoon capers, rinsed, drained, and coarsely chopped
  • Salt and pepper, optional

Preheat oven to 200°.
  1. Rinse scallops briefly under cold water. If you feel a small, tough "stap" muscle attached to the sides of any of them, remove and discard. Arrange cleaned scallops on a paper towel-lined plate and pat dry thoroughly.
  2. Heat oil in a large non-stick skillet over medium-high heat.
  3. Dust scallops on both flat sides with paprika.
  4. When oil shimmers, add scallops, being sure not to crowd the pan. There should be about 1/2 inch space between scallops. (If necessary, cook scallops in batches, keeping cooked scallops warm in oven.)
  5. Sear scallops until one side is nicely browned, 2 to 3 minutes or so. Using tongs, turn and sear until second side is browned and scallops feel somewhat firm to touch, another 2 minutes or so. Transfer scallops to warm oven and sear any remaining scallops, if necessary.
  6. Return pan to medium-high heat and add lemon juice. Boil to reduce by about half, less than 1 minute.
  7. Pour in cream and boil, stirring occasionally to reduce to a couple of tablespoons, about 2 minutes.
  8. Reduce heat to low and whisk in butter, whisking gently but constantly to incorporate butter evenly.
  9. Stir in herbs and capers.
  10. Return scallops to pan to warm through, taking care not to let sauce boil. Season sauce with salt and pepper to taste.
  11. Serve over mashed potatoes, rice, or with rolls to sop up every last drop of the sauce.
Mmmm. My mouth is watering. What's your favorite seafood? Do you have a special holiday meal that you prepare?

Thanks for stopping by!
~Smart Women ~Sexy Men ~Seductive Romance
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Margo Hoornstra said...

Definitely one to try!

Jannine Gallant said...

My husband would love these. I'm not a huge seafood fan, but I'll have to keep this recipe for the next time I want to be extra nice to him!

glenys said...

Love scallops - although they're expensive around here. Clipping & keeping your recipe! Favorite seafood? Shrimp curry....

Carole said...

Lovely work! Would you be happy to link it in to the current Food on Friday which is all about scallops? This is the link . There are 40 great links there already. I do hope to see you there. Cheers