Name: Pan-Seared Scallops with Lemon-Herb Compound Butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5 as entree, 10 as appetizer
Cuisine: American
Ingredients: 1 (20 oz.) package weathervane scallops; High-heat cooking oil; Salt and freshly ground black pepper; ¼ cup Andrea’s Lemon-Herb Compound Butter (½ stick)

A Quick Weeknight Meal or Festive Appetizer

This easy pan-seared weathervane scallops recipe is quick enough to make for a casual weeknight dinner, yet festive enough as an appetizer to serve at a gathering of friends. Sweet weathervane scallops cook in a hot pan in well under 10 minutes, needing little more than a simple sauce to finish them.

The key component of this dish is one of our favorite compound butter recipes, a Lemon-Herb Compound Butter created by WAC team member and chef Andrea Trent. Added at the end just as you’ve finished searing the scallops, this compound butter gives a dish rich, citrusy, herby flavor profile that complements the natural sweetness of the scallops. Since you’ll need to make the compound butter ahead of time, this seared scallops recipe should only take you about 15 minutes to make from start to finish.

To make this a complete meal, simply saute a vegetable in a separate skillet over medium heat with a pad of compound butter. Try spinach, green beans, broccoli, or carrots.

weathervane scallops with broccolini

Print Recipe

Pan-Seared Scallops with Lemon-Herb Compound Butter

By Wild Alaskan Company

See link above for recipe for Andrea’s Lemon-Herb Compound Butter.

Prep time

5 minutes

Cook Time

10 minutes

Total time

15 minutes

Yield

5 as entree, 10 as appetizer

Ingredients

1 (20 oz.) package weathervane scallops
High-heat cooking oil
Salt and freshly ground black pepper
¼ cup Andrea’s Lemon-Herb Compound Butter (½ stick)

Instructions

1. Heat a cast-iron or stainless steel skillet over high heat. Meanwhile, pat weathervane scallops very dry with a tea towel or paper towel, then season with salt and pepper.

2. Add just enough oil to cover bottom of skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place scallops into skillet, leaving enough space between scallops to allow steam to escape. Do this in batches if necessary.

3. Allow scallops to sear undisturbed until a golden crust forms on one side, about 2 to 3 minutes. Flip carefully and allow to cook for 30 seconds to 1 minute depending on size, or until scallops are cooked on the exterior but still soft and translucent in the center — second side does not need a good sear, as this may lead to overcooked scallops.

4. Remove skillet from heat. Add compound butter, to skillet with scallops, swirling to melt. Transfer scallops seared side up to a serving platter, then pour butter over tops. Enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Pan-Seared Scallops with Lemon-Herb Compound Butter

A Quick Weeknight Meal or Festive Appetizer

Pan-Seared Scallops with Lemon-Herb Compound Butter

You May Also Like