I love making seared scallops because they’re quick, fancy, and super delicious. My favorite trick is adding a simple five-ingredient sauce made with coconut milk, lime, tequila, butter, and shallots. It’s the perfect way to bring bright summer flavors to your dinner table. I like serving these scallops with a crisp green salad on the side or maybe some fluffy rice. Trust me, you’ll feel like a professional chef in no time!
Method
Season and Dry
I like to start by seasoning my scallops with just a pinch of salt. This does two important things: it seasons the scallops from the inside out, and it also helps draw out any extra moisture. After I sprinkle the salt, I pat the scallops very dry with paper towels. If the scallops are cold, I keep them in the refrigerator until just before cooking. This way, the centers stay nice and tender when I sear them.
Heat the Pan
Once my scallops are dry and ready, I heat a frying pan over medium-high heat. It’s important to wait until the pan is fully hot before adding any oil or scallops. I drizzle in a little olive oil only when the pan starts to shimmer. This step creates the perfect surface for a beautiful golden crust on the scallops.
Sear the Scallops
Next, I carefully place the scallops into the hot pan. I make sure not to crowd them—if they’re too close, they can release moisture and end up steaming instead of searing. For medium to large scallops, I let them cook on the first side for about two minutes, or until I see that golden-brown crust forming. If I’m cooking smaller scallops, sometimes I only sear one side, letting them remain slightly translucent in the center for a delicate texture. Once they’re seared to perfection, I remove them from the pan and set them aside on a plate.
Make the Sauce
With the scallops out of the pan, it’s time to build a flavorful sauce. I drop in the butter (or vegan butter, if I’m going dairy-free) and the minced shallots. I sauté them for about two minutes, making sure to scrape up any browned bits left from the scallops—those bits are packed with flavor! After the shallots soften, I pour in the coconut milk, tequila, and lime juice. I stir everything together and let it simmer for about five minutes, reducing slightly to thicken. At this point, I taste and add a little salt if needed.
Serve
Once the sauce has simmered and the flavors have blended, I turn off the heat and arrange the scallops on a serving dish (sometimes I even use scallop shells for a fun presentation). I spoon that vibrant, creamy sauce over the scallops, making sure each one gets coated. Finally, I like to top them off with a pinch of fresh cilantro or even edible flowers if I’m feeling fancy. Now they’re ready to impress!
Necessary Tools
- A large frying pan or skillet
- Paper towels
- Measuring cups and spoons
- A spatula or tongs for turning scallops
- A cutting board and knife for mincing shallots
Seared Scallops Recipe
Ingredients
- 1 pound medium to large scallops
- 2 tablespoons butter or vegan/dairy-free butter
- 2 tablespoons minced shallots
- 1 cup canned coconut milk stir well if separated
- ¼ cup lime juice
- ¼ cup tequila blanco
- Olive oil for searing
- Pinch of salt
- Optional Cilantro and/or edible flowers for garnish
Instructions
- Season and Dry: First, I sprinkle a little salt over my scallops and then pat them very dry with paper towels. Keeping the scallops cold right until cooking helps the centers remain tender.
- Heat the Pan: Next, I heat a frying pan over medium-high heat. Once the pan is hot, I add a small drizzle of olive oil.
- Sear the Scallops: Carefully place the scallops into the pan, making sure they have enough space. They need about 2 minutes on one side to form that golden crust. If the scallops are smaller, sometimes I only sear one side. Once done, I transfer them to a plate.
- Make the Sauce: In the same pan, I add the butter and shallots. I sauté for about 2 minutes, scraping up any browned bits from the scallops. Then I pour in the coconut milk, lime juice, and tequila. I let it simmer for 5 minutes, stirring occasionally. Finally, I add salt to taste.
- Serve: I plate the scallops on a dish (or even on scallop shells for extra fun) and spoon the sauce over them. I finish with a pinch of minced cilantro or some colorful edible flowers. Enjoy!
Notes
- Don’t crowd the pan: Give scallops enough room so they sear instead of steam.
- Watch the heat: Too high and the scallops can burn; too low and they won’t get that delicious crust.
- Timing is key: Overcooking scallops can make them rubbery, so keep an eye on them.
- Stir the sauce: This helps prevent any sticking or burning, especially when using coconut milk.
Serving Suggestions
- Serve alongside a crisp green salad for a light and fresh meal.
- A side of steamed white or brown rice is perfect for soaking up the extra sauce.
- Crusty bread also works if you love dipping into the sauce.
Fun Fact
Did you know scallops can “swim” by clapping their shells together? They might not win any races, but they sure are fascinating sea creatures!
Conclusion
I hope you enjoy making these delightful seared scallops as much as I do! They’re easy, flavorful, and sure to impress anyone at your dinner table. The creamy coconut, zesty lime, and splash of tequila create a sauce that’s both refreshing and indulgent. Give it a try and let me know how it turns out. Happy cooking!