Seared Scallop Bites
Perfectly caramelized sea scallops with brown butter and crispy pancetta
- 12large sea scallops(dry-packed, U-10 size)
- 4 ozpancetta(diced)
- 3 tbspbutter
- 1 tbspvegetable oil
- 1 tbspfresh lemon juice
- 1 tbspfresh chives(minced)
- kosher salt
- freshly ground pepper
Scallops must be seared just before serving. Have all ingredients ready for quick assembly.
- 1Pat scallops completely dry with paper towels - this is crucial
- 2Season with salt and pepper
- 3Cook pancetta in oven-safe skillet until crispy, remove to paper towels
- 4Wipe skillet clean, add oil and 1 tablespoon butter over high heat
- 5When butter foam subsides, add scallops without crowding
- 6Sear without moving for 2 minutes until deep golden crust forms
- 7Flip and sear 1-2 minutes more until just cooked through
- 8Transfer scallops to cutting board
- 9Add remaining butter to pan, cook until brown and nutty
- 10Add lemon juice and swirl
- 11Cut each scallop in half horizontally to create two medallions
- 12Arrange on platter, drizzle with brown butter, top with pancetta and chives
Dry-packed scallops are essential - wet-packed have added water that prevents browning. Pat obsessively dry. The pan must be ripping hot. Don't touch the scallops once they hit the pan - let the crust form. They should be barely translucent in the center when done. Work in batches rather than crowding.
Seared scallops represent fine dining technique in miniature. The key is achieving the Maillard reaction - the caramelized crust that forms when proteins meet high heat. This restaurant technique became achievable for home cooks as dry-packed scallops became more available. The brown butter adds French bistro elegance.