Pan-Seared Sea Scallops with White Wine Shallot Cream Sauce

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Ingredients

For the Sea Scallops

• 12 large dry sea scallops (about 1½ lbs / 680 g)

• 2 tbsp avocado oil (or grapeseed oil)

• 2 tbsp unsalted butter

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• ½ tsp garlic powder

• ½ tsp smoked paprika

• 1 tsp fresh lemon zest

For the White Wine Shallot Cream Sauce

• 2 tbsp unsalted butter

• 2 shallots, thinly sliced

• 4 garlic cloves, minced

• ¾ cup (180 ml) dry white wine

• ¾ cup (180 ml) seafood stock or chicken stock

• 1 cup (240 ml) heavy cream

• ½ cup (50 g) freshly grated Parmesan cheese

• 1 tsp Dijon mustard

• 1 tsp fresh thyme leaves

• 1 tsp chopped fresh rosemary

• 1 tbsp fresh lemon juice

• Salt and freshly ground black pepper, to taste

For Garnish

• Fresh chives, finely chopped

• Fresh rosemary sprigs

• Extra virgin olive oil

• Fresh cracked black pepper

• Lemon wedges

Instructions

Step 1 – Prepare the Scallops

1. Remove the side muscle from each scallop if attached.

2. Pat the scallops completely dry using paper towels.

3. Season both sides with:

   • Salt

   • Black pepper

   • Garlic powder

   • Smoked paprika

   • Lemon zest

Step 2 – Sear the Scallops

1. Heat the avocado oil in a large cast-iron skillet over high heat until shimmering.

2. Place the scallops in the pan, leaving space between each one.

3. Sear for 2 minutes without moving them.

4. Flip the scallops.

5. Add 2 tablespoons butter and baste continuously for another 1½–2 minutes until golden and just cooked through.

6. Transfer to a warm plate.

Step 3 – Make the Cream Sauce

1. Reduce the heat to medium.

2. Melt 2 tablespoons butter in the same skillet.

3. Add the sliced shallots and cook for 3–4 minutes until softened.

4. Stir in the garlic and cook for 30 seconds.

5. Pour in the white wine and simmer until reduced by half.

6. Add the seafood stock and simmer for 3 minutes.

7. Stir in:

   • Heavy cream

   • Dijon mustard

   • Thyme

   • Rosemary

8. Simmer for 4–5 minutes until slightly thickened.

9. Whisk in the Parmesan cheese until smooth.

10. Finish with lemon juice and season with salt and pepper.

Step 4 – Finish the Dish

1. Return the scallops to the skillet.

2. Spoon the warm sauce over the scallops.

3. Heat gently for 1 minute, avoiding overcooking.

Step 5 – Plate

1. Spoon the shallot cream sauce onto warm serving plates.

2. Arrange the scallops over the sauce.

3. Scatter the softened shallots around the plate.

4. Garnish with chopped chives and rosemary sprigs.

5. Drizzle lightly with extra virgin olive oil.

6. Finish with freshly cracked black pepper and serve with lemon wedges.

Chef's Tips

• Always use dry-packed scallops for the best caramelized crust.

• Moisture is the enemy of a good sear—dry the scallops thoroughly before cooking.

• A very hot pan ensures a deep golden crust while keeping the interior tender.

• Freshly grated Parmesan melts more smoothly than pre-packaged cheese.

• If the sauce becomes too thick, loosen it with a splash of seafood stock or white wine.

Estimated Nutrition (Per Serving)

• Calories: ~510 kcal

• Protein: 31 g

• Fat: 35 g

• Carbohydrates: 10 g

• Fiber: 0 g

• Sugar: 3 g

• Sodium: 640 mg

Serving Suggestion

These Pan-Seared Sea Scallops with White Wine Shallot Cream Sauce feature beautifully caramelized scallops served in a velvety sauce of white wine, shallots, garlic, Parmesan, fresh herbs, and cream. The rich yet delicate flavors pair perfectly with creamy mashed potatoes, Parmesan risotto, buttered pasta, roasted asparagus, or sautéed spinach. Complete the meal with a chilled Chardonnay, Sauvignon Blanc, Pinot Grigio, or Champagne for an elegant, restaurant-quality seafood dining experience.