Description

Diver scallops are prized for their delicate texture and naturally sweet, slightly nutty flavor. Sourced from the depths of the ocean by hand-harvesting divers, these scallops are fresher and often larger than their farm-raised counterparts. This simple yet elegant recipe highlights the natural flavor of the diver scallops, searing them perfectly to a golden brown and serving them with a light citrus butter sauce.

Ingredients

Scale

For the Scallops:

12 diver scallops, fresh or thawed
1 tablespoon olive oil
Salt and pepper, to taste

For the Citrus Butter Sauce:

2 tablespoons unsalted butter
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine (optional)
1 teaspoon chopped fresh parsley

Instructions

Prepare the Scallops:
- Pat the scallops dry with paper towels to remove any excess moisture.
- Season both sides of the scallops with salt and pepper.
Sear the Scallops:
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the scallops to the pan, ensuring they are not crowded. You may need to cook them in batches depending on the size of your pan.
- Sear the scallops for about 2-3 minutes per side, or until they are golden brown and easily release from the pan. They should have a slight crust on the outside while remaining tender on the inside.
- Remove the scallops from the pan and set aside.
Make the Citrus Butter Sauce:
- In the same skillet, reduce the heat to medium and add the butter. Let it melt, scraping up any browned bits from the bottom of the pan.
- Add the lemon zest, lemon juice, and white wine (if using). Stir to combine and simmer for 1-2 minutes, allowing the sauce to reduce slightly.
- Taste and adjust seasoning with salt and pepper as needed.
Serve:
- Return the scallops to the pan briefly to coat them in the citrus butter sauce.
- Arrange the scallops on a plate and drizzle the sauce over them.
- Garnish with freshly chopped parsley.

Notes

Serving Suggestions: Diver scallops pair wonderfully with roasted vegetables, a light salad, or a simple rice pilaf.
Wine Pairing: A crisp white wine such as Chardonnay or Sauvignon Blanc complements the scallops and citrus butter sauce beautifully.
Alternative Flavors: Add a splash of balsamic vinegar to the sauce for a touch of sweetness or experiment with different herbs like thyme or tarragon.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Seafood
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 6 scallops
Calories: 180
Sugar: 1g
Sodium: 300mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 20g
Cholesterol: 45mg

Keywords: Diver Scallops, Pan-Seared Scallops, Citrus Butter Sauce, Scallops Recipe, Seafood Recipes, Easy Scallops