Abigail Chase's Declaration Diver Scallops with Hidden Citrus & Herb Butter
These pan-seared sea scallops are delicate yet flavorful, much like the precise deductions required to unlock historical secrets. Served with a vibrant citrus and herb compound butter, they evoke the hidden codes and refreshing breakthroughs of a thrilling adventure. A sophisticated appetizer or light main course that hints at deeper flavors.
Directions
- 1
In a small bowl, combine the softened butter with chives, parsley, lemon zest, orange zest, and red pepper flakes (if using). Mix well until thoroughly combined. Roll the compound butter into a log using parchment paper and refrigerate until firm.
- 2
Remove the small side muscle from each scallop, if present. Pat scallops very dry with paper towels; this is crucial for a good sear.
- 3
Season scallops evenly with kosher salt and black pepper.
- 4
Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until very hot, about 2-3 minutes.
- 5
Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the hot pan. Swirl to combine.
- 6
Carefully place scallops in the hot pan in a single layer, ensuring not to overcrowd. Cook in batches if necessary.
- 7
Sear scallops for 1.5 to 2 minutes per side, until deeply golden brown and caramelized on the outside, and just opaque in the center. Do not overcook.
- 8
Remove scallops from the pan and arrange immediately on serving plates.
- 9
Slice rounds of the chilled citrus and herb butter and place one slice on top of each scallop, allowing it to melt into a luscious sauce.
- 10
Serve immediately with fresh lemon wedges on the side.