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Seared Scallops with Garlic Tarragon Butter

Seared Scallops with Garlic Tarragon Butter

Courtesy of Zimmysnook

Servings

10 Scallops

Prep Time

10 minutes

Cook Time

8 minutes

Category

Impress your guests with these delectable seared and basted scallops cooked on the grill, featuring a rich garlic tarragon butter. This simple yet elegant dish is perfect for a summer evening, bringing out the natural sweetness of the scallops with a flavourful butter baste. Serve with blistered shishito peppers.

Ingredients

  • 10 large scallops
  • Salt and freshly ground pepper
  • Avocado oil

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  • 2 tablespoons unsalted butter, room temperature
  • 1 tablespoon white balsamic vinegar
  • 2 garlic cloves, minced
  • ½ tablespoon fresh tarragon leaves, chopped
  • ½ teaspoon chili flakes
  • ¼ teaspoon kosher salt

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  • NanoBond® Titanium Skillets, 12.5-Inch Skillets

Directions

  1. Prepare the Scallops: Pat the scallops dry with paper towels to ensure a good sear. Season lightly with salt and pepper.

  2. Prepare the Garlic Herb Butter: Combine the garlic herb butter ingredients as is in a small bowl.
  3. OR in a small saucepan, melt the garlic herb butter over medium heat. Remove from heat and set aside.
  4. Preheat the Grill: Preheat the grill to medium-high heat. Then place a high heat safe 12.5” skillet on the grill to preheat.
  5. Sear the Scallops: Add a light coating of avocado oil to the preheated skillet. When the oil is shimmering, place the scallops in the skillet, without touching. Sear for 2-3 minutes undisturbed until a golden crust forms. Using tongs gently grab the sides of the scallop and rock it side to side to release it from the skillet.
  6. Baste the Scallops: Flip the scallops and immediately add/pour the prepared garlic herb butter into the skillet or over the scallops. Sear the scallops for 2-3 minutes, basting them a few times with the melted butter mixture to enhance their flavour and ensuring they stay moist and tender. The scallops are done when opaque in the center.
  7. Serve: Remove the scallops from the skillet and arrange them on a serving platter. Drizzle any remaining garlic herb butter from the skillet over the scallops. Garnish with additional chopped tarragon if desired.