Garlic Scallop Saute

Soaking the scallops in milk for 10 minutes before cooking is an old restaurant trick. The milk draws out any residual sand and fishy odor, leaving the scallops tasting clean and sweet. Drain, dust with flour, shake off the excess, and they’re ready for the hot pan.

Four cloves of garlic split between two additions give you garlic at two intensity levels. Half goes in with the butter and oil at the start, cooking until fragrant and mellow. The other half goes in with the mushrooms and shallots, staying sharper and more present in the finished dish.

The scallops need just 2-3 minutes total in the pan. They’re done when they turn opaque and feel slightly firm when pressed. Overcooked scallops turn rubbery and tough.

A splash of sherry to deglaze the pan after the scallops come out captures all the browned butter-garlic bits and turns them into a quick, glossy sauce.

Chef Tips

• Pat the scallops dry after the milk soak and before flouring. Wet scallops steam instead of searing.
• Use a mix of butter and oil. The butter adds flavor; the oil prevents the butter from burning at higher heat.
• Don’t move the scallops once they hit the pan. Let them sear undisturbed for a golden crust.
• Deglaze with sherry quickly. It only needs a few seconds to lift the fond and reduce into a sauce.

Variations

• White wine sauce: Replace sherry with dry white wine and finish with a squeeze of lemon.
• Bacon scallops: Add crumbled crispy bacon on top of the plated scallops for a salty contrast.