Butter Seared Scallops with Shallots and Herbs
Author note: Be sure to purchase large scallops for this recipe. 1 ½ pounds will yield about 12 to 14 scallops. To ensure a nice sear pat the scallops dry and have an evenly-heated, hot skillet.
1 ½ lb large scallops
½ tsp kosher salt
3 tbsp unsalted butter
3 large shallots, diced
½ cup panko breadcrumbs
½ tsp fresh thyme, chopped
zest of 2 lemons
Using paper towels, pat the scallops dry and evenly distribute the salt on all sides of the scallops. Set aside.
Place the unsalted butter and shallots into a flat-bottomed skillet. Warm over high medium heat and cook the shallots until softened, about 4 minutes. Remove the shallots with a slotted spoon and set aside.
Increase the heat to high and wait two minutes. Add the scallops and cook 2 ½ to 3 minutes per side, basting the tops of the scallops with the butter while cooking. Cook for a total of 5 to 6 minutes. Remove the scallops from the pan and set aside. Reduce the heat to low.
Remove the pan from the heat and add the breadcrumbs to the skillet. Stir to coat. Return the skillet to the heat and toast until browned, about 1 to 2 minutes.
Top the scallops with the shallots, toasted breadcrumbs, thyme and lemon zest.