Share This
Howdy friends, Lauren here! With summer just on the horizon, we are hitting up those farmer’s markets, trying out some new summer recipes, and doing everything we can to spend time outside. Today I am sharing one of our latest finds & if you are looking to switch up your seafood game, or even try something a little adventurous with a new vegetable, this recipe is absolutely for you! Scroll on down to see your new favorite dish.
Pan-seared scallops with thyme & pink peppercorn – what do you think? Sounds delicious, right?! This recipe has two different components to it – the scallops and the asparagus & garlic scape side. One of the best parts about this recipe is that you can keep them together as a full meal or break the recipes apart and use them in other dishes. Can you imagine these pan-seared scallops mixed in to one of your favorite salads or the asparagus & garlic scapes under a delicious grilled tenderloin – hubba hubba!
This dish is phenomenal on it’s own & because it’s so versatile, I have no doubt you will keep coming back to it. So what are we waiting for? Pour yourself a nice chilled glass of Kendall-Jackson Chardonnay & let’s start cooking!
Key Ingredients
The beauty of this recipe is that the ingredient list is short and lets the fresh, seasonal produce (and those beautiful scallops!) really shine. Every ingredient earns its spot on the plate. Here's what you'll need and why each one matters:
For the Scallops:
- Sea scallops: The star of the show. Go for medium to large sea scallops (not bay scallops) so they can develop that gorgeous golden crust. Fresh is best if you can swing it.
- Olive oil or butter: For getting that beautiful sear. Butter adds a nutty richness while olive oil handles higher heat like a champ. Honestly, a combo of both is the sweet spot.
- Fresh thyme: Adds an earthy, herbaceous note that plays perfectly with the sweetness of the scallops.
- Pink peppercorns: These are the fun twist! Pink peppercorns are milder, fruitier, and a bit floral compared to regular black pepper. They give the dish a subtle pop that feels a little unexpected.
- Lemon: A halved lemon for finishing. Charring it in the pan gives it a slightly caramelized flavor that's amazing squeezed over the scallops right before eating.
- Salt and pepper: The essentials for seasoning simply and well.
For the Asparagus and Garlic Scapes:
- Cipollini onions: These small, sweet Italian onions caramelize beautifully in the oven and add tons of depth.
- Fresh asparagus: A total spring favorite. Look for stalks that are firm and bright green.
- Garlic scapes: The tender green shoots that grow from garlic bulbs. They have a milder, slightly sweeter garlic flavor and are absolutely worth grabbing when they show up at the farmer's market in late spring.
- Olive oil, salt, and pepper: For roasting.
- Fresh lemon juice: Adds a bright finish that pulls everything together.
For the Gremolata:
- Garlic cloves: Just a couple, finely minced.
- Fresh parsley: Brings freshness and color.
- Fresh thyme: Ties the gremolata to the herbs already going on the scallops.
- Lemon zest: The bright, aromatic secret weapon that makes gremolata sing.
Real talk: this dish leans hard on quality ingredients, so head to your farmer's market if you can. Fresh scallops, spring asparagus, and just-picked garlic scapes will take this from great to unforgettable.
How to Cook Scallops the Right Way
Scallops have a bit of a reputation for being fussy, but honestly, they're one of the easiest proteins to cook well as long as you know a few key tricks. The whole thing comes down to heat, dryness, and patience. Nail those three, and you'll get restaurant-worthy scallops with that gorgeous golden crust every single time.
Here's the full breakdown:
- Start with dry scallops. After rinsing, pat the scallops completely dry with paper towels. Then pat them dry again. Any moisture on the surface will turn to steam in the pan and prevent them from searing properly. This is the single most important step.
- Remove the side muscle. Take a look at the side of each scallop. If you see a small, tough little tab attached, gently peel it off and discard. It gets chewy when cooked and no one wants that.
- Season simply. A sprinkle of salt and pepper is really all these need. Save any additional flavors for after the sear.
- Get the pan screaming hot. A heavy skillet (cast iron or stainless steel is best) over medium-high heat. Once the pan is hot, add the olive oil or butter and let it heat up until it's shimmering.
- Lay them down and leave them alone. Place the scallops in the pan with a little space between each one. Do not touch them, do not move them, do not peek. Let them sit undisturbed for about 2 minutes to develop that golden crust.
- Flip once. After 2 minutes, gently flip each scallop and cook for another 2 to 3 minutes on the second side. You're looking for a deep golden-brown crust and a tender, opaque center.
- Finish and serve. Add the fresh thyme and pink peppercorns for the last minute or so of cooking, then squeeze a little charred lemon over the top before serving.
That's really it. A perfectly cooked scallop should have a crispy, caramelized crust on the outside and a tender, almost buttery center on the inside. If you can find that balance, you're winning.
Common Mistakes to Avoid When Cooking Scallops
Even with a great recipe, a few small missteps can turn perfect scallops into rubbery, sad little pucks. Here are the most common mistakes home cooks make and how to steer clear of them:
- Not drying the scallops enough. Wet scallops will steam instead of sear, no matter how hot your pan is. Take an extra minute to really pat them dry.
- Using a pan that isn't hot enough. If the pan isn't screaming hot when the scallops go in, you'll never get that beautiful crust. Give the pan plenty of time to heat up before adding oil.
- Overcrowding the pan. Cramming too many scallops into one skillet drops the pan temperature and creates a soggy mess. Cook in batches if you need to, giving each scallop room to breathe.
- Flipping too early (or too often). Scallops need time to develop a crust before they release from the pan. If yours are sticking, they aren't ready to flip yet. Give them another 30 seconds and try again.
Pan-Seared Scallops with Thyme & Pink Peppercorn Recipe
Recipe Type:
Entree
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Servings:
4
Ingredients
For the Scallops:
- 8 medium-sized scallops
- 1 tbsp olive oil or butter
- Salt and pepper
- 3 thyme sprigs, finely minced
- Pink peppercorns, coarsely ground
- Lemon, halved
For the Asparagus & Garlic Scapes:
- 12ish cipollini onions, peeled and trimmed
- 1 bunch asparagus, trimmed
- 8-12 garlic scapes, trimmed
- 4 tbsps olive oil
- Salt and pepper
- 1 lemon, juiced
- Gremolata
- 2 garlic cloves, finely minced
- ¼ cup parsley, finely minced
- 6 thyme sprigs, finely minced
- 2 teaspoons lemon zest, finely minced
Instructions
- Mince all ingredients for asparagus together and combine thoroughly.
- Preheat oven to 400Ëš. Toss onions with olive oil, salt, and pepper to coat. Roast in oven about 30 minutes, tossing occasionally until caramelized.
- Toss asparagus and scapes together in olive oil, salt, and pepper to coat. Roast in oven about 10-15 minutes until stalks are covered slightly. Toss with gremolata mixture and finish with lemon juice.
- PRO TIP: These two items can be done on one baking pan; just add the asparagus halfway through the onion-cooking process.
- While the asparagus is cooking, wash & pat scallops dry with a paper towel and sprinkle with salt and pepper. Heat skillet to medium-high heat. Place scallops in pan and cook for about 2 minutes. Flip over and cook for another 2-3 minutes until golden brown.
- Serve scallops on a bed of arugula (optional) or with half a lemon. Toss it on your pan, flesh side down, to give it a nice char. Add your asparagus & garlic scapes to the plate, pour a glass of Kendall-Jackson Vintner's Reserve Chardonnay and voila!
What Wine Pairs Best with Pan-Seared Scallops
Scallops and wine were basically made for each other, and Kendall-Jackson Vintner's Reserve Chardonnay is the pour I'd reach for every single time. Its bright acidity, notes of tropical fruit and citrus, and gentle touch of oak play beautifully off the sweet, buttery scallops while cutting through the richness of the pan sauce. It also has just enough body to stand up to the roasted vegetables and gremolata without overpowering the delicate flavor of the seafood.
if you'd rather go crisp and herbaceous, Kendall-Jackson Vintner's Reserve Sauvignon Blanc is a fantastic option too. Its zippy grapefruit and fresh-cut grass notes practically mirror the parsley, lemon, and garlic scapes in the gremolata, making every bite taste even brighter.
Whichever bottle ends up in the glass, pour generously, plate everything while it's still warm, and enjoy. This is one of those meals that reminds you how good simple, seasonal cooking can be. Cheers!
