Pan-Seared Scallops with Garlic Chive Sauce
1 lb. large sea scallops
1/4 tsp kosher or flaky salt
1/2 Tbsp extra virgin olive oil
Sauté or Rondeau pan
1 tbs extra virgin olive oil
4 medium garlic cloves, minced
3 tbs dry white wine
2 tbs fresh lemon juice
2 tbs chives, finely sliced
Season scallops with salt.
Heat a sauté, or Rondeau pan, on medium-high heat.
When hot, add 1/2 tbs. olive oil and swirl to coat the bottom of the pan.
Add the scallops to the pan, placing the flat side down. Then let cook, undisturbed, for about 2 minutes, or until the bottom of each scallop is well caramelized and the scallop appears to be about half cooked through.
Use tongs to flip the scallops over to their other flat side. Once all have been flipped, turn off the heat and allow the residual heat to gently finish cooking the scallops for another 1-2 minutes. Leave scallops in pot until ready to plate.
While scallops are cooking, heat a small saucepan on medium heat. When hot, add the remaining olive oil and garlic. Cook for 30 seconds, stirring constantly. Add the white wine and cook for an additional 30 seconds. Add lemon juice and chives, stir well and remove from the heat.
Remove scallops from pot and immediately serve the sauce over them.
Note: Because chives and scallops are delicate, this recipe is best enjoyed immediately after preparing.
This scallop recipe is a flavorful and quick dish that’s perfect for indulgent, healthful meals. It highlights the delicious, punchy flavors of chive—especially in the spring when they are in season and are readily available at most markets.
Using an easy-to-do pan-sear technique to caramelize the scallops, our Canyon Ranch garlic sauce accentuated by bright, fresh lemon, and white wine is the perfect pairing for a dish that can be enjoyed at any time.
“You can pair these scallops with a whole grain pilaf like quinoa or wild rice, and a fresh vegetable like roasted broccoli and cauliflower,” says Stephanie Miezin, Director of Nutrition at Canyon Ranch. “This sauce would be excellent with other light-tasting protein like white fish and chicken as well,” she recommends.
This article was originally published on June 28, 2021, and has been updated as of March 24, 2022.