Simple Sea Scallops Persillade
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8freshly shucked sea scallops, about 1 ounce each, cleaned, with coral attached if possible
- Salt and pepper
- 2tablespoons olive oil
- 4tablespoons unsalted butter
- 4garlic cloves, minced
- 4tablespoons roughly chopped flat leaf parsley
- Lemon wedges
Nutritional analysis per serving (4 servings)
208 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 227 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse scallops to rid them of any sand. With a paring knife, remove the small hard “foot” from the edge of each scallop. Blot scallops dry with paper towels. Season with salt and pepper.
- Step 2
Put olive oil in wide cast-iron pan over medium-high heat. When oil is hot and nearly smoking, place scallops in pan in one layer. Leave scallops until well browned on one side, 2 to 3 minutes, then turn and cook for 1 minute on other side. Remove scallops to a plate, browned side up.
- Step 3
Wipe pan clean with paper towels and return to stove. Turn down heat slightly. Add butter and swirl pan to melt. Add garlic and let it bloom — that is, cook without browning for 30 seconds. Return scallops to pan, browned side up, and gently heat through. Sprinkle with 3 tablespoons parsley and turn off heat. Put 2 scallops per person in scallop shells or small shallow bowls.
- Step 4
Tilt pan and spoon butter sauce evenly over each serving. Sprinkle with remaining 1 tablespoon parsley. Serve immediately with lemon wedges.
Private Notes
Comments
Cook this often leaned that it's a starter for a 2nd or main. Don't "wipe" the pan, instead add in a few ounces of white wine and deglaze, then chopped parsley and more butter, to thicken and pour over plated scallops. Or additionally, have some angle hair almost done and in the scallop pan, add some fresh tyme, some capers, additional white wine, fresh squeezed lemon and more butter, stir in the pasta to finish and plate it under your scallops with a swipe of lemon zest.
These are nice suggestions, but what you describe is a completely different dish. As stated in the description, "The idea is to accentuate, not mask, that straight-from-the-sea feeling" by keeping it simple. Sometimes less is more.
Fantastic, I only had six scallops so I cut down the ingredients some what I served them with a tomato and cucumber salad.
Wonderful dish in under 30 mins! I had 1 1/2 lb baby scallops and used same amounts of ingredients as in recipe. Cut down cooking time maybe 30 sec-1 min both sides. Seared in cast iron pan in 2 batches then all together for the gently heat and parsley phase. Served w Jasmine rice, sautéed fresh spinach w garlic, fresh sourdough w butter. Big hit w my hub and adult daughter.
Added white wine to deglaze and used only 2 cloves of garlic as suggested by others and used a mix of fresh tarragon and parsley. Don’t usually mess with Mr.Tanis ‘s wonderful recipes but live where only frozen scallops are available so IMO these needed a little more oomph in the sauce. Delicious!
If you get your scallops from a supermarket that’s not in an ocean town, this recipe might not impress you. That is my situation. Sweet but not great scallops If you are also cursed with an electric stove, use a different pan for the garlic and last stage of the recipe. Garlic will burn in the very hot cast iron pan used to sear the scallops. I made this recipe just now. Tanis is terrific but this recipe demands great scallops and easily adjustable heat.
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