So the clock is ticking, and you still have no idea what to make for date night (or in this case, Valentines’ Day) dinner. Ack! You want something elegant, but simple. Something that will “WOW” your date. Something that you would order if you were at a fancy restaurant, but normally never try on your own. Well, stop the search. I’m here for you. It’s all going to be fine, and you’re going to look like a genius to that special someone.
Scallops. Sounds hard, but in reality, one of the easier things to make. They can be served as a main course, or as an appetizer. Super versatile, and super sexy (yes, I said they’re sexy). They get the “Ooo, I’m so impressed! Did you order in?” reaction from your dinner companion. It makes you look like a whiz in the kitchen. Basically, it gets you points right out of the gate. Score!
A special dish like this calls for the right wine to compliment the sweetness of the scallops. I am a big fan of Viognier. I have just discovered the Akiyoshi Vigonier out of California. It’s light, crisp, and has a light acidity that balances really well with the scallops. Note that if you are serving the scallops with something like a potato or parsnip puree, the creamy texture of that base, especially if it also has butter in it, may do better with a Chardonnay (I like the Joel Gott Unoaked Chardonnay). Just be sure it’s not overly oaked, as oak flavor in the wine can easily overpower the delicate flavor of the scallops themselves.
This is another one of those recipes that is nearly embarrassing in the simplicity of preparation. So take the credit, let your dinner companion fawn over you, and enjoy.
Seared Scallops for Two
Print Recipe
The beauty of scallops as an ingredient is that you don't need a ton of them to make an impressive dish. They are silky, creamy, sweet and just downright special.
The beauty of scallops as an ingredient is that you don't need a ton of them to make an impressive dish. They are silky, creamy, sweet and just downright special.
Preheat iron skillet to medium high. Add olive oil to pan.
Place scallops on a paper towel and pat them dry. This is important to ensure you get a good sear on the scallops when you cook them.
Lightly salt & pepper the scallops on both sides.Gently place each scallop in the pan, being careful no to crowd the pan as the scallops need room to be flipped easily. Sear on the first side for 5 minutes, or until the scallops easily release from the pan.
Flip scallops and cook for 2 minutes. Add the thyme and butter to the pan. Baste the scallops with the butter for an additional 2 minutes.
Plate the scallops over a bed of arugula or other greens, and serve immediately. Alternatively, you can serve them as a main course over a parsnip puree or polenta.
Recipe Notes
1.The note about drying the scallops prior to searing is an important one. If they still have too much moisture on them, they won't sear correctly, and will stick to the pan. It's an easy, extra step that really makes a difference in the final product.
2. When shopping for scallops, don't go for the tiny ones--make sure you get the jumbo scallops if available. And if they're still frozen, move on to something else. If they've been previously frozen (which most proteins in the grocery store have been at some point), that's OK. Just make sure they don't have a strong "fishy" smell when you purchase them. They should smell salty/briny and "clean". If you start with that, you are ready for a fantastic meal!
One of my goals for 2016 is to do more with scallops. I used to not really like them, but they’ve really grown on me over the years, and I don’t cook them very often. This looks fantastic, I’ll have to try your recipe!
Sabrina @ Dinner, then Dessert February 11, 2016 at 6:45 am Reply
I love making seafood dinners for two! It can be such a fun night with my husband!
Scallops are not my cup of tea but the hubby LOVES and I MEAN LOVES them! I would totally impress him with this recipe for Valentine’s Day! I will finally get to give the better gift:)
Dee Dee Eberle February 11, 2016 at 12:57 pm Reply
Jennifer, your husband will thank you profusely if you make these simple and oh-so-delicious scallops for him!
Lovely! My first comment got trashed by the comment widget, so trying again. 🙂 Wonderful idea to serve scallops over grits or vegetable puree. They’re also great tossed with pasta.
Next time I make them, I’m going to have them over the fava bean puree/spread I posted recently. That combo just seems to scream “we were made for each other”! LOL
Viognier and Chardonnay are great choices for scallops. I like a richer Chardonnay to match with the richness of the scallops (especially, as you point out, if serving with a buttery puree). But your lighter version would be nice with a zippy unoaked Chardonnay (I’d get a Chablis…the real stuff from France) or other lively white. Cheers!
All great pairings, for sure! In general, I admit I’m not a fan of the big, buttery, oaked Chardonnays, so it’s hard for me to have it with something like this. But that’s why I love wine–love what you drink, and open your mind to different pairings, and you can’t go wrong!
Scallops seem scary for people to cook. Great directions! These look really beautiful. The hardest part for me is not touching them when I put them in the pan to sear on the first side. I actually have to set a timer or I keep messing with them. 🙂
I’m the same way, Shannon! I get impatient! But when they’re seared perfectly, that crust is such a nice textural compliment to that silky scallop! :o)
I love scallops anytime! Thankfully, living in Maine, I have plenty of access to them, and my favorite this time of year are the large diver scallops from the Gulf of Maine or Nantucket. Yummy delicious!
Greetings! I'm Dee Dee. Nonprofit escapee, military spouse, home cook, and purveyor of tasty goodness. My Midlife Kitchen is where I cook, blog, and give my not-so-humble opinions on topics big and small. Join me for a peek inside My Midlife Kitchen!
One of my goals for 2016 is to do more with scallops. I used to not really like them, but they’ve really grown on me over the years, and I don’t cook them very often. This looks fantastic, I’ll have to try your recipe!
I love making seafood dinners for two! It can be such a fun night with my husband!
Great tips. I like the step my step instructions for those who are intimidated by cooking scallops; you made it look easy. Great job!
Michelle, I’m very (very) visual, so step-by-step is how I learn best. I hope it’s helpful to everyone! Thanks! :o)
Scallops are not my cup of tea but the hubby LOVES and I MEAN LOVES them! I would totally impress him with this recipe for Valentine’s Day! I will finally get to give the better gift:)
Jennifer, your husband will thank you profusely if you make these simple and oh-so-delicious scallops for him!
I LOVE scallops. One of my all time favorites for sure!
I love scallops and the one you just showed looks so delicious and easy to make. Thanks for the recipe and hopefully I will give it a try soonish
Lovely! My first comment got trashed by the comment widget, so trying again. 🙂 Wonderful idea to serve scallops over grits or vegetable puree. They’re also great tossed with pasta.
Next time I make them, I’m going to have them over the fava bean puree/spread I posted recently. That combo just seems to scream “we were made for each other”! LOL
Viognier and Chardonnay are great choices for scallops. I like a richer Chardonnay to match with the richness of the scallops (especially, as you point out, if serving with a buttery puree). But your lighter version would be nice with a zippy unoaked Chardonnay (I’d get a Chablis…the real stuff from France) or other lively white. Cheers!
All great pairings, for sure! In general, I admit I’m not a fan of the big, buttery, oaked Chardonnays, so it’s hard for me to have it with something like this. But that’s why I love wine–love what you drink, and open your mind to different pairings, and you can’t go wrong!
I LOVE scallops, and these look perfectly cooked! Love your notes at the bottom too – such important info.
Scallops seem scary for people to cook. Great directions! These look really beautiful. The hardest part for me is not touching them when I put them in the pan to sear on the first side. I actually have to set a timer or I keep messing with them. 🙂
I’m the same way, Shannon! I get impatient! But when they’re seared perfectly, that crust is such a nice textural compliment to that silky scallop! :o)
I love scallops anytime! Thankfully, living in Maine, I have plenty of access to them, and my favorite this time of year are the large diver scallops from the Gulf of Maine or Nantucket. Yummy delicious!
Jealous that you are in Maine! One of my favorite places.