Pan-Seared Scallops with Creamy Dijon Sauce
Pan-Seared Scallops with Creamy Dijon Sauce
Ingredients
For the Creamy Dijon Sauce
- 1 shallot, minced
- 2 garlic, cloves, minced
- 1/2 cup white wine, dry
- 2 cups heavy cream
- 2 tablespoons Dijon mustard, seeded or smooth
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh chives, minced
For the Scallops
- 12 large sea scallops, adductor muscle removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
Instructions
- 1
For the Creamy Dijon Sauce: In a medium saucepan over medium heat, add the minced shallot and garlic. Sauté for 2-3 minutes until fragrant and softened.
⏱️ 3 min
- 2
Pour in the white wine. Bring to a simmer and reduce the wine until most of it has evaporated, about 3-5 minutes. You'll notice larger bubbles forming around the edge of the pan.
⏱️ 5 min
- 3
Add the heavy cream to the saucepan. Bring to a gentle simmer and reduce the cream until it thickens enough to coat the back of a spoon (nappe consistency). This usually takes about 5-6 minutes.
⏱️ 6 min
- 4
Remove the saucepan from the heat. Stir in the Dijon mustard, minced parsley, and chives until well combined. Taste and adjust seasoning if needed. Transfer the sauce to a container with a lid or cover with plastic wrap to keep warm.
⏱️ 3 min
- 5
For the Scallops: If not already done, remove the small, tough adductor muscle from the side of each scallop by pinching and pulling it off. Pat the scallops thoroughly dry with paper towels. This step is crucial for a good sear.
⏱️ 5 min
- 6
Season both sides of the dried scallops liberally with salt and freshly ground black pepper.
⏱️ 2 min
- 7
Heat a heavy-bottomed pan (cast iron or carbon steel works best) over medium-high heat for 2-3 minutes until it's very hot.
⏱️ 3 min
- 8
Add the olive oil to the hot pan, just enough to lightly coat the bottom. Swirl to distribute.
⏱️ 1 min
- 9
Carefully place the seasoned scallops into the hot pan, ensuring the widest flat side is down. You should hear a distinct sizzle. Do not overcrowd the pan; cook in batches if necessary. Do not touch or move the scallops for 2-3 minutes.
⏱️ 3 min
- 10
The scallops are ready to flip when a deep golden-brown crust has formed on the bottom and the color has changed, cooking about halfway up the side of the scallop. Turn off the heat and then carefully flip each scallop.
⏱️ 1 min
- 11
Allow the scallops to finish cooking for another 1-2 minutes using the residual heat in the pan. They should be opaque throughout but still tender.
⏱️ 2 min
- 12
To Plate: Ladle a generous 'puddle' of the warm creamy Dijon sauce onto the center of each serving plate. Gently dab any excess oil from the cooked scallops with a paper towel, then arrange 3 scallops on top of the sauce on each plate. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Scallops with Creamy Dijon Sauce
Ingredients
For the Creamy Dijon Sauce
- 1 shallot, minced
- 2 garlic, cloves, minced
- 1/2 cup white wine, dry
- 2 cups heavy cream
- 2 tablespoons Dijon mustard, seeded or smooth
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh chives, minced
For the Scallops
- 12 large sea scallops, adductor muscle removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
Instructions
- 1
For the Creamy Dijon Sauce: In a medium saucepan over medium heat, add the minced shallot and garlic. Sauté for 2-3 minutes until fragrant and softened.
⏱️ 3 min - 2
Pour in the white wine. Bring to a simmer and reduce the wine until most of it has evaporated, about 3-5 minutes. You'll notice larger bubbles forming around the edge of the pan.
⏱️ 5 min - 3
Add the heavy cream to the saucepan. Bring to a gentle simmer and reduce the cream until it thickens enough to coat the back of a spoon (nappe consistency). This usually takes about 5-6 minutes.
⏱️ 6 min - 4
Remove the saucepan from the heat. Stir in the Dijon mustard, minced parsley, and chives until well combined. Taste and adjust seasoning if needed. Transfer the sauce to a container with a lid or cover with plastic wrap to keep warm.
⏱️ 3 min - 5
For the Scallops: If not already done, remove the small, tough adductor muscle from the side of each scallop by pinching and pulling it off. Pat the scallops thoroughly dry with paper towels. This step is crucial for a good sear.
⏱️ 5 min - 6
Season both sides of the dried scallops liberally with salt and freshly ground black pepper.
⏱️ 2 min - 7
Heat a heavy-bottomed pan (cast iron or carbon steel works best) over medium-high heat for 2-3 minutes until it's very hot.
⏱️ 3 min - 8
Add the olive oil to the hot pan, just enough to lightly coat the bottom. Swirl to distribute.
⏱️ 1 min - 9
Carefully place the seasoned scallops into the hot pan, ensuring the widest flat side is down. You should hear a distinct sizzle. Do not overcrowd the pan; cook in batches if necessary. Do not touch or move the scallops for 2-3 minutes.
⏱️ 3 min - 10
The scallops are ready to flip when a deep golden-brown crust has formed on the bottom and the color has changed, cooking about halfway up the side of the scallop. Turn off the heat and then carefully flip each scallop.
⏱️ 1 min - 11
Allow the scallops to finish cooking for another 1-2 minutes using the residual heat in the pan. They should be opaque throughout but still tender.
⏱️ 2 min - 12
To Plate: Ladle a generous 'puddle' of the warm creamy Dijon sauce onto the center of each serving plate. Gently dab any excess oil from the cooked scallops with a paper towel, then arrange 3 scallops on top of the sauce on each plate. Serve immediately.
⏱️ 3 min