Tom Colicchio's Pan-Roasted Sea Scallops with Scallop Jus

By Genius Recipes
May 6, 2014
17 Comments


Author Notes: How to get more out of seared scallops -- and cook them perfectly every time. Adapted slightly from Craft of Cooking: Notes and Recipes from a Restaurant Kitchen (Clarkson Potter, 2003).Genius Recipes

Serves: 8

Ingredients

  • 2 1/2 pounds large sea scallops
  • 2 tablespoons extra-virgin olive oil
  • 1 small white onion, peeled and chopped
  • 1 small fennel bulb, cored and chopped
  • 1 celery stalk, chopped
  • Kosher salt and freshly ground black pepper
  • 1/3 cup dry white wine
  • 2 cups chicken stock
  • 1 sprig fresh tarragon, 1 sprig fresh thyme, and 1 fresh bay leaf tied in cheesecloth
  • 3 tablespoons unsalted butter
  • 2 tablespoons peanut oil
  • 2 sprigs fresh thyme

Directions

  1. Remove the tough muscle at the side of each scallop. Reserve the muscles and set the scallops aside.
  2. Heat the olive oil in a small saucepan over medium heat. Add the onion, fennel, and celery. Season with salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 20 minutes. Reduce the heat to medium low. Add the scallop muscles and cook until they are firm, 2 to 3 minutes. Add the wine and simmer until the pan is almost dry, about 7 minutes. Add the stock and the herbs. Simmer until the stock has reduced by half. Strain the sauce through a fine sieve, then return it to the pan. Bring the sauce to a simmer over medium heat. Whisk in 1 tablespoon of the butter. Adjust the seasoning with salt and pepper and keep warm over very low heat.
  3. Dry the scallops with paper towels. Heat a large skillet over medium-high heat. Add the peanut oil. Season the scallops with salt and pepper and add them to the skillet (work in batches if cooking all the scallops at once would crowd the pan). Cook the scallops without moving them until they are golden brown, 1 to 2 minutes, then flip them and add the remaining 2 tablespoons butter and the thyme. Baste with the foaming butter and cook until they are firm outside but just barely warm at the center, about 30 seconds more. Serve the scallops with a drizzle of the jus.

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Reviews (17) Questions (0)

17 Comments

MaKenzie M. November 17, 2015
I made this into a pasta and it was amazeballz!!! Delicious Peconic bay scallops were the only scallops available on FreshDirect, so I improvised to add a little more oomph. I followed the recipe, except I added the Jus to al dente pasta (don't forget to add a tad bit of the pasta H2O) and then topped the pasta with the butter coated scallops. This dish made my husband and I very happy!!! Thanks!
 
Liz September 25, 2015
I live in Scotland at the moment and am fortunate to have access to the most wonderful large, and very fresh, scallops. I generally only cook them 2-3 minutes but will definitely try this recipe. Thanks for a different idea!
 
Karen September 24, 2015
You don't always need to add fish stock to certain sea foods as scallops have a definite flavor and fish stock may make it too fishy. Chicken stock can balance the flavor
 
Zelda March 17, 2015
I would be tempted to gently cook the scallops in the sauce/jus rather than searing them. I like the briny silkiness of scallops, which is often lost when they are cooked on very high heat. Butter is good, though!
 
Lizziemac69 June 25, 2014
Great success with these! Fennel is SO underrated! It adds a vibrancy and elegance to the scallop. Relatively new to cooking these little babies, and was delighted to find the trick about making the "foot" into a broth. This recipe was easy, and is absolutely delicious. Will become a staple in our family! Thank you for sharing!
 
Caroline @. May 8, 2014
These look so amazing. Everytime I cook scallops I wonder why I don't make them more often, especially when they are so quick. Definitely pinning this to my food I want to cook board.
 
Oleron May 7, 2014
I also wonder why you use chicken stock. Seems not to be the most appropriate flavor for seafood. I would omit it in favor of using a lesser quantity of water, and make a more concentrated jus.<br />Can you freeze any unused "jus" to be used for other recipes?
 
aretz May 7, 2014
Is there a temperature for the center of the scallop that's recommended to determine done-ness?
 
joschus May 7, 2014
I'm wondering why chicken stock is used instead of seafood stock in this dish as well as other seafood dishes!? Thanks for your reply.
 
keihin May 7, 2014
There is also the question as to the source of the foaming butter. Should a knob of butter be added to the hot pan, and the result then spooned over the scallops? It seems so, but is less than clear from the directions given.
 
keihin May 7, 2014
Whoops. I see it now.
 
keihin May 7, 2014
"Serve the scallops with a drizzle of the sauce" - by which, I believe they are referring to the jus.
 
Kristen M. May 7, 2014
Yes, I'll clarify to say jus instead -- thanks keihin!
 
anne May 7, 2014
What happened to the jus???
 
Kristen M. May 7, 2014
Anne, see above!
 
Mimi H. May 7, 2014
The jus doesn't seem to enter into the recipe. Am I wrong??
 
Kristen M. May 7, 2014
Mimi, see my note above -- thanks!