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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.


Pass-a-Grille Seared Scallops with Sea Salt & Butter
Pass-a-Grille Seared Scallops with Sea Salt & Butter


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:


  1. Dry & Season: Pat scallops completely dry with paper towels—this is key for a good sear. Lightly season with salt and pepper.

  2. 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.

  3. 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.

  4. 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.


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