Roasted Scallops with Rocket
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Succulent sea scallops with a golden crust, served over peppery rocket and finished with a bright lemon butter sauce that brings out the sweet brininess of the seafood.
Ella x
Ingredients
- 12large sea scallops(patted dry)
- 120 gramsfresh rocket
- 4 tablespoonsbutter(divided)
- 2 tablespoonsolive oil
- 3garlic cloves(minced)
- 1fresh lemon(zested and juiced)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 59 mlwhite wine
- 2 tablespoonsfresh parsley(chopped)
- ⅛ teaspoonred chilli flakes
Detail level
Instructions
- 1
Pat the scallops completely dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the scallops ensures they develop a golden crust rather than steaming.
- 2
Heat a large skillet over medium-high heat and add the olive oil. Once shimmering, carefully place the scallops in a single layer and sear for 2-3 minutes without moving them until golden.
Tip: Resist the urge to flip too early; patience creates the best crust.
- 3
Flip the scallops and cook for another 2 minutes on the second side. Transfer to a warm plate.
- 4
In the same skillet, reduce heat to medium and add 2 tablespoons of butter along with the minced garlic. Toast the garlic for 30 seconds until fragrant.
- 5
Deglaze the pan with white wine, scraping up any browned bits from the bottom, and let it reduce by half for about 1 minute.
Tip: These caramelized bits add wonderful depth to the sauce.
- 6
Stir in the remaining 2 tablespoons of butter, lemon juice, and lemon zest. Season with chilli flakes and taste for balance.
- 7
Toss the fresh rocket with a pinch of salt and arrange on serving plates. Place 3 scallops on each bed of rocket.
- 8
Spoon the warm lemon butter sauce over the scallops and garnish with chopped fresh parsley before serving immediately.
Tip: Serve at once while everything is still hot for the best experience.
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