Golden Pan-Seared Scallops with Savory Gravy
Nutritional value per serving
Calories250kcal
Carbs8gram
Fat15gram
Protein18gram
Ingredients
- Whole sea scallops (fresh or thawed, with side muscle removed)500 g
- All-purpose flour (for dredging)3 tbsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Unsalted butter2 tbsp
- Olive oil1 tbsp
- Garlic (minced)2 cloves
- Shallots (finely chopped)1 piece
- All-purpose flour (for gravy)2 tbsp
- Chicken or vegetable broth1 cup
- Heavy cream1/2 cup
- Fresh parsley (chopped, for garnish)1 tbsp
This recipe teaches you how to fry whole scallops to a perfect golden brown and prepare a luscious savory gravy to complement them. The scallops are cooked quickly at the right temperature to keep them tender and juicy, while the gravy adds a comforting richness. This dish is beginner-friendly, requiring only common supermarket ingredients and simple cooking equipment. The total cost of ingredients is approximately $15 (13.50€ / £12 / ₹1200), serving 4 people, with each serving providing about 250 kcal. The recipe is suitable for pescatarian diets and is of medium difficulty, with a total cooking and prep time of approximately 30 minutes.
Preparation instructions
Prepare the scallops
1Pat the scallops dry with paper towels completely to ensure they sear nicely. Remove the small side muscle from each scallop if still attached. Season the scallops with salt and pepper evenly, then lightly dredge them in all-purpose flour, shaking off any excess. Dry scallops sear better and give a beautiful golden crust. (Time: 5 minutes)
Heat the pan and sear the scallops
2Heat a large skillet over medium-high heat and add olive oil and 1 tablespoon of butter. When the butter foams and oil is shimmering (about 1-2 minutes), add scallops in a single layer, spaced evenly without crowding. Cook undisturbed for 2 minutes until bottoms are golden brown. Flip scallops carefully and sear the other side for 1-2 minutes. Scallops are done when internal temperature reaches 60°C (140°F) and they are opaque and firm to touch. Remove scallops and set aside. (Time: 5 minutes)
Prepare the gravy base
3In the same skillet, reduce heat to medium and add remaining 1 tablespoon butter. Add minced garlic and chopped shallots; sauté gently for 1-2 minutes until fragrant and softened, avoiding burning. This builds flavor for your gravy. (Time: 2 minutes)
Make the gravy roux
4Sprinkle 2 tablespoons of all-purpose flour over the garlic and shallots. Stir continuously with a wooden spoon or whisk for 1-2 minutes to cook the flour without browning it. This creates a roux that will thicken your gravy nicely. (Time: 2 minutes)
Add broth and cream to form gravy
5Gradually whisk in 1 cup of chicken or vegetable broth, stirring constantly to prevent lumps. Bring to a gentle simmer and let cook for 3-4 minutes until the gravy thickens. Stir in 1/2 cup heavy cream and heat through. Adjust seasoning with salt and pepper to taste. (Time: 5 minutes)
Combine scallops and gravy
6Return the seared scallops to the gravy gently, warming them through for 1-2 minutes. Avoid overcooking, as scallops can become rubbery. Garnish with chopped fresh parsley before serving. (Time: 2 minutes)
Cooking Tips
1Always pat scallops dry to achieve a perfect sear and avoid steaming.
2Avoid overcrowding the pan to maintain heat and get a crisp crust on scallops.
3Use a digital food thermometer to check scallops reach at least 60°C (140°F) internal temperature for food safety.
4If fresh scallops are unavailable, thaw frozen scallops completely and pat dry before cooking.
5You can substitute heavy cream with sour cream or coconut cream for a different flavor in the gravy.
Equipment Needed
- Large skillet or frying pan
- Spatula or tongs
- Whisk or wooden spoon
- Digital cooking thermometer (recommended for safe internal temperature)
- Measuring spoons and cups
- Paper towels
- Cutting board and knife (for chopping shallots and garlic)
Shopping List
- [ ] Whole sea scallops (500g) - Approx. $10. Choose fresh or fully thawed frozen scallops; they should smell fresh, not fishy.
- [ ] All-purpose flour - Approx. $1. Choose standard all-purpose flour, commonly available.
- [ ] Unsalted butter (250g packs) - Approx. $3. Use unsalted for better control over seasoning.
- [ ] Olive oil (small bottle) - Approx. $4. Pick extra virgin for best flavor.
- [ ] Garlic (1 bulb) - Approx. $0.50. Choose firm bulbs with dry skins.
- [ ] Shallots (1 bulb) - Approx. $0.75. Select small, firm ones without sprouting.
- [ ] Chicken or vegetable broth (1 cup) - Approx. $1. Can use store-bought or homemade broth.
- [ ] Heavy cream (1/2 cup) - Approx. $2. Use fresh cream with at least 30% fat.
- [ ] Fresh parsley (1 bunch) - Approx. $1. Choose bright green, crisp leaves.
Total Approximate Cost: $15
Make sure to check your pantry for common items like flour, butter, olive oil, salt, and pepper before shopping!
FAQ
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Make sure to thaw them completely in the refrigerator, then pat them dry thoroughly before cooking to get a good sear.
How do I know when scallops are fully cooked and safe to eat?
Scallops are safe to eat when their internal temperature reaches 60°C (140°F). Also, they will be opaque all the way through and firm to the touch but still slightly springy.
Can I substitute the heavy cream in the gravy?
Yes, you can substitute heavy cream with sour cream or coconut cream for a different flavor, but this will slightly alter the taste and texture of the gravy.
How can I avoid scallops from sticking to the pan?
Make sure the pan and oil are hot before adding scallops, and do not move them around during the initial searing to form a crust that naturally releases from the pan.
Is it okay to use butter instead of olive oil for searing scallops?
While you can use butter, it has a lower smoke point and may burn. A mix of olive oil and butter or using oil first and finishing with butter is a good approach.