Seared Scallops with White Wine Butter Sauce

It’s not all buffalo burgers, elk steaks and Rocky Mountain oysters out here in the wild wild west..

We can plate up an elegant dinner with the best of them and especially if beautiful sea scallops are available.

This dish is a truly spectacular recipe. Restaurant quality, elegant and somewhat easy. The only trick is getting a good sear on the scallops. You’ll need a cast iron skillet or a French steel pan.

Most of you will have a cast iron skillet on hand. However in Culinary School, we always used a French Steel Carbon Pan. It’s light weight, and sears any meat, even a delicate scallop, like a champ.

 There’s no other adjective I can think of to describe this sauce other than divine. The all-star lineup of ingredients including shallots, thyme, cream, butter and white wine turn this dish into a delightful experience. 

Buttery toasted pine nuts add a soft crunch to compliment the delicate scallops. Served over wilted spinach, make sure you have a slice of rustic bread to mop up every single drop of the sauce.

How To Sear Scallops

• Rinse and pat the scallops dry with a paper towel.
• Use a neutral oil with a high smoking point. Vegetable oil or canola oil work well here.
• Heat oil in a French Steel or cast iron skillet. Don’t use a non-stick pan as they are notorious for not transferring heat well.
• Add the dry scallops in a single layer in the hot oil. Cook for about three minutes or until golden brown on one side.
• Turn the scallops, starting with the first one you placed in the skillet. Cook on the other side until golden. When done the scallop should feel springy. You can use a thermometer to test the center, which should read 125 – 130 degrees.

I like this article about how to choose a French Steel Pan.

Pro Tip: Always choose good quality scallops. Some store bought scallops are soaked in a phosphate solution which plumps them up with water with also increases the price. It’s important to look for scallops that are labeled “dry” or “dry packed”. A phosphate soaked scallop can taste soapy. A dry packed scallop will sear quicker and and beautifully.

Cheers! This seared scallops recipe comes from Hugh Acheson (an F&W Best New Chef 2002) of Five & Ten restaurant and Gosford Wine in Athens, Georgia. 

Suggested wine was a Pinot Gris from either Oregon or California. 

A match made in heaven for scallops.