Roasted Scallops with Watercress
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Sweet, tender scallops seared until golden and nestled on a bed of peppery watercress with crispy garlic chips and a bright lemon butter sauce.
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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