Scallops may just be my very favorite treat from the sea! These Seared Scallops are nestled into a heavenly Grapefruit Browned Butter Sauce that will have you licking the plate.
Choosing the Right Scallops
Scallops are delicious and quick to prepare, but not all scallops are treated equally and it’s important to buy the correct ones. I prefer to buy my scallops from a fish market rather than the grocery store if possible. They will typically be fresher and have a better selection.
First, make sure they were dry packed/untreated and not frozen or wet packed. Previously frozen or wet packed scallops are not ideal for searing due to their higher liquid content. Wet packed scallops are actually stored in a soap-like water which affects their flavor and increases their weight. These should be avoided if possible as the taste is diminished and you are spending more money for extra water content. 🙁
Look for medium to large scallops between 1 and 2 ounces in weight. Avoid any that smell fishy – they should smell fresh and a bit like saltwater. I find they smell almost a bit sweet when really fresh. And last, but not least, they should be firm. Don’t use any scallops that are wet and mushy.
To get the scallops ready – remove from the fridge and pat dry with a paper towel. Lightly sprinkle with a bit of salt and pepper and allow to rest while you prepare the sauce. I prefer to use white pepper for this recipe for looks, but feel free to use black pepper.
Grapefruit Browned Butter Sauce
Honestly, I could (and did) eat this sauce by the spoonful! This tart and creamy sauce perfectly compliments the tender and sweet scallops without taking over.
I first had a Grapefruit Browned Butter Sauce at a lovely local restaurant Cabezon and immediately knew I had to recreate this at home. I kept sneaking tastes off my SO’s plate all night! 🙂 A sure sign I needed a recipe for it!
Making Browned Butter
Start by browning the butter. It is helpful to do this in a light colored pan so you can see when the butter starts to turn. Add your butter to a medium pan and cook over medium heat until it begins to smell nutty and turn a lovely golden color, stirring occasionally.
You can also start the pan for the scallops at this time. Add butter to a large pan and turn it on low.
While the butter is browning, begin by finely dicing half of a medium shallot. The finer diced it is the better – we want it to cook quickly in the sauce.
Once the butter has browned add the shallot, salt and pepper and allow it to cook for 1 – 2 minutes, until it loses its color and begins to soften. Then add the wine and cook for an additional minute. Once the wine has cooked off a bit, add the grapefruit juice and continue to cook for another 1 – 2 minutes.
Finally, stir in the heavy cream and turn off the heat. You don’t want the sauce to boil or it will break. You can leave the sauce on the burner to keep it warm while you sear the scallops.
Tips for Searing Scallops
Once the sauce is completed you can sear the scallops since they only take a few minutes.
Searing scallops to perfection requires a delicate touch and attention to detail. Here are some tips to help you achieve beautifully caramelized scallops every time:
Start with Dry Scallops: Pat the scallops dry with paper towels before cooking. Moisture on the surface of the scallops can prevent them from achieving a good sear.
Preheat the Pan: Use a heavy-bottomed skillet, preferably stainless steel or cast iron, and preheat it over medium-high heat. The pan should be hot before you add the scallops.
Don’t Crowd the Pan: Make sure the scallops have some space between them in the pan. Crowding the pan can cause them to steam instead of sear.
Season Just Before Cooking: Season the scallops with salt and pepper just before adding them to the hot pan. Seasoning too far in advance can draw out moisture.
Place Scallops in the Pan Carefully: Gently place the scallops in the hot pan, making sure they don’t touch each other. Leave some space between them to ensure even cooking and a good sear.
Don’t Disturb Them: Once you place the scallops in the pan, resist the urge to move them around. Let them cook undisturbed for 2-3 minutes on one side until they develop a golden crust.
Flip Once: Use a pair of tongs to carefully flip the scallops over once they have developed a golden crust on one side. Cook for an additional 1-2 minutes on the other side until they are just cooked through.
Serve Immediately: Remove the scallops from the pan as soon as they are cooked through. Overcooking can make them tough and rubbery, so it’s best to serve them immediately.
With these tips in mind, you’ll be able to master the art of searing scallops and impress your friends and family with this restaurant-quality dish at home!
Now turn up the heat on the pan to medium-high. Once the butter is sizzling, add the scallops seasoned side down. Sprinkle the other side with a bit more salt and pepper and begin basting with the butter in the pan. Other than basting try to leave the scallops alone while they cook so they don’t lose their natural juices. Cook the scallops for 2-3 minutes on the first side.
Then flip and continue to baste with butter and cook an additional minute or two. This butter will also become browned as you cook the scallops – leading to more lovely nutty flavor. Now remove from heat and plate!
How to Serve Scallops
Spoon the Grapefruit Browned Butter Sauce onto each plate or a large platter and top with the Seared Scallops! Easy-peasy grapefruit squeezey! You can serve the additional sauce in a bowl on the side if you have extra.
Seared Scallops with Grapefruit Browned Butter Sauce can be served as an appetizer or main course! These scallops go nicely with light pastas or risottos and fresh salads – like my Spring Pea Salad!
How to Pair
White Wines
Sauvignon Blanc is a clear choice because of it’s own grapefruit aromas and flavor, but an oaked Chardonnay or even a crisp Sparkling wine would be lovely with these citrusy scallops!
Red Wines
A light wine like a Beaujolais or Pino Noir would work well with these buttery seared scallops if you prefer reds.
Pan Seared Scallops in Grapefruit Browned Butter Sauce
Equipment
Ingredients
- 1 pound Sea Scallops
- 6 tablespoons Butter divided
- 1/4 cup Fresh Grapefruit Juice
- 1/2 medium Shallot finely diced
- 2 tablespoons White Wine
- 1/4 cup Heavy Cream
- 1/4 teaspoon Salt + White Pepper each plus more to taste
Instructions
- Begin by lightly patting the scallops dry with a paper towel and sprinkle them with a bit of salt and white pepper. Set aside while you start the sauce.
- Add 4 Tbsp. of butter to a medium, light colored sauce pan. Heat over medium heat until the butter turns brown and smells nutty, stirring occasionally. Meanwhile, add 2 Tbsp of butter to a large pan on low heat – this will melt the butter and get it ready to sear the scallops.
- Add the shallots and about 1/4 tsp of each salt and pepper to the browned butter and allow to cook for 1 – 2 minutes, until the shallot has softened and begins to lose its color. Then add the wine and allow it to cook off for a minute. Stir in the grapefruit juice and cook an additional 1 – 2 minutes. Finally, stir in the heavy cream and turn off the heat. You can leave the sauce on the warm burner while you sear the scallops.
- Turn up the heat on the pan for the scallops to medium high. Once the butter is sizzling, add the scallops – seasoned side down – to the pan. Season them again with a bit of salt and pepper. Cook them for 2 minutes on the first side, basting with butter, but otherwise leaving them undisturbed. Flip and cook for an additional minute, again basting with butter. The butter will become browned and nutty while you cook the scallops.
- Spoon Grapefruit Browned Butter Sauce onto individual plates or a platter and top with scallops. You can serve any additional sauce on the side in a bowl.
Oh my oh my! Better than anything I’ve ever eaten in a restaurant. Only thing I’d do different is to double the sauce. Just kidding bad there was plenty for the dish. But I did eat what was left over with a spoon. The recipe is so simple there isn’t any reason not to make it!!
I’m so glad you enjoyed them! Isn’t the sauce the best!?!
This is the third time I’ve made this dish and I can’t imagine why anyone would want to eat scallops any other way! It is such a perfect combination and the sauce doesn’t overpower the scallops. Light, creamy with a bit of grapefruit tang!!!