Description
This Seared Scallops with Persillade recipe features perfectly caramelized sea scallops complemented by a vibrant garlic-parsley topping, served over creamy polenta. Quick and elegant, it’s ideal for a sophisticated weeknight dinner or special occasion.
Ingredients
Scallops
- 3 tablespoons extra virgin olive oil (divided use)
- 10 to 12 sea scallops (side muscle removed and patted very dry)
- Fine sea salt and ground black pepper (to taste)
- 2 tablespoons unsalted butter
Persillade
- 1/3 cup finely chopped fresh parsley
- 2 cloves garlic (minced)
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice (optional)
- Pinch crushed red pepper flakes (optional)
- Pinch salt and black pepper
Serving
- Cooked polenta (for serving)
Instructions
- Heat the oil: Warm 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until it shimmers, preparing the pan for searing the scallops.
- Season and sear scallops: Season scallops generously with salt and pepper. Place them evenly spaced in the hot skillet. Cook undisturbed for 2-3 minutes to form a deep golden crust on one side.
- Baste and finish cooking: Add the butter to the skillet and cook for another 1-2 minutes, gently turning the scallops and basing them with the melted butter until they become just opaque in the center. Remove scallops to a plate.
- Make persillade: In a small bowl, mix the finely chopped parsley, minced garlic, remaining tablespoon of olive oil, lemon zest, optional fresh lemon juice, crushed red pepper flakes, and a pinch of salt and pepper. Stir until combined into a loose, spoonable mixture.
- Serve: Spoon the persillade generously over the warm scallops. Serve immediately atop cooked polenta for a complete dish.
Notes
- Pat scallops very dry before cooking for the best sear and crust.
- Do not overcrowd the skillet, cook scallops in batches if necessary to avoid steaming.
- Polenta can be made fresh or use pre-cooked polenta for convenience.
- Optional ingredients like lemon juice and crushed red pepper flakes add brightness and a mild kick but can be omitted to taste.
- Use unsalted butter to control the saltiness of the dish precisely.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French
