Scallops A La Plancha Recipe

Prepare scallops

Pat scallops very dry on both sides with paper towels. Remove the small side muscle if still attached. Season both sides evenly with kosher salt and freshly ground black pepper. If using, very lightly dust each scallop with a pinch of flour and shake off excess—this helps create a golden crust but is optional.

Bring to room temperature

Let the seasoned scallops sit at room temperature for 10–15 minutes while you heat your cooking surface. This ensures even cooking.

Heat plancha or skillet

Place a heavy cast-iron skillet or a plancha over medium-high to high heat and allow it to get very hot for 4–5 minutes. It should be hot enough that a drop of water sizzles and evaporates immediately.

Sear scallops a la plancha

Add the neutral oil to the hot surface and swirl to coat. Arrange scallops in a single layer with space between them (cook in batches if needed). Leave scallops undisturbed and sear for 1.5–2 minutes until a deep golden-brown crust forms. Flip and add the unsalted butter to the pan; tilt the pan and spoon the melted butter over the scallops for another 45–60 seconds until they are just opaque in the center (internal temperature about 115–120°F for medium-rare to 125°F for medium). Remove scallops to a warm plate.

Rest briefly

Allow scallops to rest for 1–2 minutes to let carryover cooking finish while you make the finishing sauce in the same pan.

Finish with aromatics & acid

Lower heat to medium. Add the minced garlic to the hot pan and cook 10–15 seconds, stirring, until fragrant (do not let it brown). Remove pan from direct heat and stir in the fresh lemon juice, lemon zest, extra-virgin olive oil, and chopped parsley, scraping up any browned bits. Spoon this pan jus over the scallops.

Season & garnish

Taste and adjust with a light pinch of salt and pepper if needed. Optionally sprinkle a small dusting of smoked paprika or Aleppo pepper for color and gentle heat. Serve immediately with lemon wedges or microgreens.