Roasted Scallops with Watercress
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This elegant dish comes together in just 27 minutes, making it perfect for weeknight dinners or impressing guests without stress. Sweet, buttery scallops pair beautifully with peppery watercress, which is packed with vitamins and antioxidants that support heart health. The simple pan roasting technique requires minimal effort while delivering restaurant quality results. A bright splash of lemon juice and white wine brings freshness to every bite, and garlic and thyme add wonderful depth. Trust me, this is one of my go to recipes when I want something special but don't have much time to spend in the kitchen.
Ella x
Ingredients
- 16large scallops(patted dry with paper towels)
- 946 mlfresh watercress(loosely packed)
- 4 tablespoonsunsalted butter(divided)
- 3garlic cloves(thinly sliced)
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonfreshly cracked black pepper
- 1shallot(minced)
- 2 sprigsfresh thyme
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Remove scallops from refrigerator 10 minutes before cooking. Pat them completely dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry scallops are essential for achieving a golden crust; moisture prevents proper searing.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Working in batches if needed, add scallops and sear for 2-3 minutes per side until golden brown. Transfer to a warm plate.
Tip: Don't move the scallops while cooking; allow them to develop a caramelized crust.
- 3
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant and lightly golden, stirring frequently. Remove with a slotted spoon and set aside on a paper towel.
Tip: Watch the garlic carefully to prevent burning, which creates a bitter taste.
- 4
Pour the white wine into the skillet and scrape up any browned bits from the bottom using a wooden spoon. Simmer for 1 minute until the wine reduces slightly.
Tip: Deglazing captures all the flavorful caramelized bits stuck to the pan.
- 5
Reduce heat to low and whisk in the remaining 3 tablespoons of butter and fresh lemon juice. Add the minced shallot and fresh thyme sprigs. Stir gently for 1-2 minutes until the sauce emulsifies and becomes silky.
Tip: Keep the heat low to prevent the butter from separating or breaking.
- 6
Taste the sauce and adjust seasoning with additional salt and pepper if needed. Remove and discard the thyme sprigs.
Tip: Lemon juice can vary in acidity, so adjust to your preference.
- 7
Divide the fresh watercress among four plates, drizzling lightly with any excess sauce. Arrange 4 seared scallops on top of each bed of watercress.
Tip: Serve the watercress slightly warm by drizzling with the hot butter sauce.
- 8
Spoon the remaining lemon butter sauce around and over the scallops. Garnish with the crispy garlic chips, fresh lemon zest, and a final pinch of cracked pepper.
Tip: The crispy garlic chips add textural contrast and visual appeal to the finished dish.
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