Seared Scallop Bites
Perfectly caramelized sea scallops with brown butter and crispy pancetta
Ingredients
- 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
📝 Make Ahead
Scallops must be seared just before serving. Have all ingredients ready for quick assembly.
Instructions
- Pat scallops completely dry with paper towels - this is crucial
- Season with salt and pepper
- Cook pancetta in oven-safe skillet until crispy, remove to paper towels
- Wipe skillet clean, add oil and 1 tablespoon butter over high heat
- When butter foam subsides, add scallops without crowding
- Sear without moving for 2 minutes until deep golden crust forms
- Flip and sear 1-2 minutes more until just cooked through
- Transfer scallops to cutting board
- Add remaining butter to pan, cook until brown and nutty
- Add lemon juice and swirl
- Cut each scallop in half horizontally to create two medallions
- Arrange on platter, drizzle with brown butter, top with pancetta and chives
💡 Pro Tips
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.
📜 History
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.