Seared scallops with vanilla

Seared scallops with vanilla

Posted by Ana Franco on


  • 12 large sea scallops, patted dry
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil 
  • 1 vanilla bean pod, split lengthwise and seeds scraped out
  • 1 tablespoon honey
  • 2 tablespoons white wine or dry vermouth
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)


  1. Prepare the scallops:

    • Make sure the scallops are thoroughly patted dry with paper towels. Any excess moisture can prevent them from getting a good sear.
    • Season both sides of the scallops with salt and black pepper to taste.
  2. Heat the skillet:

    • Heat a large skillet over medium-high heat. Add the olive oil and butter and let it melt and get hot but not smoking.
  3. Sear the scallops:

    • Once the skillet is hot, carefully add the scallops, making sure they are not overcrowded. Work in batches if necessary.
    • Sear the scallops for about 1-2 minutes on each side, or until they develop a golden-brown crust and are cooked through. Be careful not to overcook them, as they can become tough and rubbery.
  4. Add the vanilla and honey sauce:

    • Once all the scallops are seared and removed from the skillet, reduce the heat to medium-low.
    • Add the scraped vanilla bean seeds to the skillet and sauté for about 30 seconds, stirring constantly to release the aroma.
    • Stir in the honey and white wine or vermouth, scraping up any browned bits from the bottom of the skillet.
    • Let the sauce simmer for 1-2 minutes, or until slightly thickened.
  5. Serve:

    • Arrange the seared scallops on serving plates.
    • Drizzle the vanilla-honey sauce over the scallops.
    • Garnish with chopped parsley for a pop of color.
    • Serve immediately with lemon wedges on the side.

Enjoy the succulent and aromatic seared scallops with vanilla as a luxurious appetizer or main course!

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