French cuisine · Fish & Seafood

Pan-Seared Scallops in Salted Butter

Scallops briefly caramelized in salted butter, finished with lemon and fleur de sel.

Ingredients · for 4 servings

• 16 scallops
• 60 g salted butter
• 1 tbsp olive oil
• 1 lemon
• 1 shallot
• 1/2 bunch chives
• 1 tsp fleur de sel
• Pepper

Instructions

1. Take the scallops out of the cold 15 min before cooking, pull off the small side muscle and pat them very thoroughly dry all over - any leftover moisture prevents the crust.
2. Cut the shallot into the finest dice, cut the chives into rings and halve the lemon.
3. Heat the olive oil with 20 g of the butter in a heavy pan until very hot, until the butter stops foaming and smells lightly nutty.
4. Place the scallops with space between them and fry without moving for 90 sec, until the underside is golden and caramelized, then flip and fry for only 60 sec more - the center should still be translucent.
5. Lower the heat, add the remaining butter and the diced shallot, and baste the scallops with the foaming butter for 30 sec, then deglaze with the juice of half the lemon.
6. Arrange immediately on warmed plates, pour over the pan butter, sprinkle with fleur de sel, pepper and chives, and serve with the remaining lemon.