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Pan Seared Scallops Recipe with White Wine and Herb Butter Sauce

Pan Seared Scallops with White Wine and Herb Butter Sauce


  • 15- ounce tub of Land O Lakes® Butter with Canola Oil + reserve 1 tablespoon
  • 8 finely minced cloves of garlic
  • ½ peeled and finely minced shallot
  • juice and zest of 1 lemon
  • 1 tablespoon of chopped fresh parsley
  • 1 tablespoon of chopped fresh thyme
  • 1 tablespoon of chopped fresh chives
  • 2 pounds of scallops foot removed
  • 1 tablespoon of olive oil
  • ¼ cup of white wine
  • Kosher salt and fresh cracked pepper to taste


  1. In a medium size bowl whisk together the butter with canola oil, garlic, shallot, lemon juice, lemon zest, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
  2. Season the scallops on both sides with salt and pepper.
  3. Heat 1 tablespoon of olive oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops and turn the heat down to medium-high.
  4. Immediately add in the 1 tablespoon of reserved butter with canola oil to help brown and season the scallops
  5. Turn the scallops over after 2 to 3 minutes or until golden brown on the bottom.
  6. Cook the scallops for a further 2 to 3 minutes or until the desired internal temperature is achieved.
  7. Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat.
  8. Add in ½ of the butter with canola oil and whisk until melted. Reserve the remaining half in the freezer for a later date!
  9. Serve garnished with micro greens and parmesan cheese.



By: Billy Parisi

(Grabbed from:

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