We’re so excited to kick off this festive season with you. This year, we partnered with the esteemed Boisset Collection to bring you a curated selection of wines from some of the most storied wineries in and around Napa and Sonoma Valleys. Each day, you’ll unwrap a mini bottle of wine that tells a story of craftsmanship, heritage, and the unmatched beauty of California wine country. Cheers to savoring the season, one sip at a time!
These Pan-Seared Scallops with Lemon-Butter Sauce are a luxurious yet surprisingly simple dish that pairs perfectly with Day 1 of your Boisset Wine Advent Calendar. With their golden, caramelized crust and a bright, zesty finish from the lemon-butter sauce, these scallops are an elegant way to celebrate the start of this special wine journey. Whether enjoyed as an appetizer or the main event, this dish sets the stage for the exquisite flavors to come in the days ahead. Cheers to day one!
Ingredients
For the Scallops
- 12 to 16 dry sea scallops (about ¾ lb; see note)
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons butter, divided
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Lemon wedges, for serving (optional)
Instructions
- Prepare the Scallops: Remove the tough side muscle from the scallops, if present, and rinse if necessary. Dry the scallops very well with a paper towel to ensure proper browning.
- Sear the Scallops: Heat a large cast iron or nonstick sauté pan over medium-high heat until very hot. Add olive oil and ½ tablespoon of butter, swirling to coat the pan. Place scallops in the pan and season with ⅛ teaspoon salt and ⅛ teaspoon pepper. Sear for about 3 minutes without flipping, until golden. Turn scallops with tongs, season with remaining salt and pepper, and cook for another 1–2 minutes until just cooked through.
- Make the Sauce: Remove scallops from the pan and set aside. Take the pan off the heat, then add the remaining 3½ tablespoons butter, allowing it to melt. Stir in lemon juice, scraping up browned bits with a wooden spoon.
- Finish and Serve: Return scallops to the pan and baste them with the lemon-butter sauce. Divide among plates, spooning the sauce over the scallops. Garnish with lemon wedges, if desired. Serve with the Day One advent wine for an decadent combination.
- Note: Choose "dry" or "dry-packed" scallops for the best results. Avoid scallops treated with solutions that cause excess moisture, which prevents browning. Ask your fishmonger if unsure.
- Variation: To elevate the dish, prepare a brown butter lemon sauce. Brown the butter in a small saucepan before cooking the scallops, strain, and proceed with the recipe. This adds a nutty richness to the sauce.