Pass-a-Grille Seared Scallops with Sea Salt & Butter
- Ella Braithwaite
- May 31
- 1 min read
Just butter, salt, and a breeze from the bay.
Sometimes, the best dishes are the quiet ones. Inspired by the laid-back elegance of Pass-a-Grille, this scallop recipe is all about restraint—crisp golden edges, a buttery finish, and just enough seasoning to let the natural sweetness of the scallops shine. No bold sauces, no flashy garnishes—just beach breeze simplicity on a plate.

What You'll Need:
1 lb fresh sea scallops (dry-packed preferred)
Kosher or flaky sea salt
Freshly ground black pepper
1 tbsp neutral oil (grapeseed or canola)
2 tbsp unsalted butter
Optional: chives or a pinch of smoked paprika for garnish
Instructions:
Dry & Season: Pat scallops completely dry with paper towels—this is key for a good sear. Lightly season with salt and pepper.
Sear: Heat oil in a heavy skillet over medium-high heat until shimmering. Add scallops, spaced apart, and don’t move them. Sear for 2 minutes until a golden crust forms.
Flip & Butter: Flip scallops, add butter to the pan, and tilt to spoon the melted butter over the tops as they finish—about 1–1.5 minutes more.
Serve: Plate simply over warm mashed potatoes, a cauliflower purée, or next to grilled asparagus. Sprinkle a pinch of flaky salt and garnish lightly if desired.