Seared Scallops with Green Goddess Slaw Recipe

Let me tell you, finding that perfect weeknight dinner that’s both impressive and surprisingly easy to whip up can feel like striking gold. Recently, I stumbled upon a recipe that has completely revolutionized our dinner routine: Seared Scallops with Green Goddess Slaw. From the moment the first bite of succulent, perfectly seared scallop met the crisp, vibrant Green Goddess Slaw, I knew this was a winner. My family, usually a tough crowd to please with anything beyond pasta and pizza, devoured it. Even my youngest, who typically shies away from anything green, was hooked on the creamy, herby slaw. The combination of textures and flavors – the tender, slightly sweet scallops against the tangy, refreshing slaw – is simply divine. It’s a dish that elevates a simple weeknight meal into something truly special, and I’m thrilled to share this culinary gem with you. Get ready to experience a flavor explosion that’s both healthy and utterly irresistible!

Ingredients: The Symphony of Flavors

This recipe is a beautiful marriage of two distinct components: the exquisitely seared scallops and the vibrant, creamy Green Goddess Slaw. Let’s break down the ingredients for each, ensuring we have everything we need to create this culinary masterpiece.

For the Seared Scallops:

• 1 pound Dry Sea Scallops: It’s crucial to use dry sea scallops for searing. Dry scallops haven’t been treated with chemical solutions that add water weight, ensuring they sear beautifully and develop a golden-brown crust. Look for scallops that are firm, smell fresh (like the ocean), and are uniformly sized for even cooking. If you can only find wet scallops, you’ll need to pat them extra dry with paper towels and potentially sear them in batches to avoid overcrowding the pan.
• 2 tablespoons Olive Oil: A good quality olive oil is essential for searing. It has a high smoke point and imparts a subtle fruity flavor that complements the scallops. You can also use avocado oil or grapeseed oil as alternatives with high smoke points.
• 1 tablespoon Unsalted Butter: Adding butter towards the end of the searing process adds richness and a beautiful nutty flavor to the scallops. The butter also helps to create a luscious pan sauce that you can spoon over the dish.
• 2 cloves Garlic, minced: Freshly minced garlic adds a pungent, aromatic layer that enhances the savory notes of the scallops. Don’t be tempted to use pre-minced garlic from a jar; fresh garlic provides a much brighter and more vibrant flavor.
• 1/4 cup Dry White Wine (optional): A splash of dry white wine, such as Sauvignon Blanc or Pinot Grigio, deglazes the pan after searing, creating a flavorful sauce. If you prefer not to use alcohol, you can substitute chicken broth or even a squeeze of lemon juice.
• Salt and freshly ground Black Pepper: Seasoning is paramount! Use kosher salt or sea salt and freshly ground black pepper to season the scallops generously before searing. Taste and adjust seasoning throughout the cooking process.
• Fresh Parsley, chopped (for garnish): Fresh parsley adds a pop of color and a final touch of freshness to the dish. You can also use chives or dill as alternative garnishes.

For the Green Goddess Slaw:

• 1/2 cup Mayonnaise: Use a high-quality mayonnaise as it forms the base of the Green Goddess dressing. Full-fat mayonnaise will provide the richest flavor and creamiest texture. You can use light mayonnaise for a slightly lighter version, but it will affect the overall richness.
• 1/4 cup Sour Cream: Sour cream adds tanginess and depth of flavor to the dressing. You can substitute Greek yogurt for a tangier and slightly healthier option, but it will be less rich than sour cream.
• 1/4 cup Fresh Parsley, packed: Parsley is a key component of Green Goddess dressing, contributing its fresh, herbaceous flavor. Ensure you use fresh parsley and pack it into the measuring cup to get the right amount.
• 1/4 cup Fresh Chives, chopped: Chives add a delicate oniony flavor that complements the parsley and other herbs. Fresh chives are essential for the bright, vibrant flavor of Green Goddess dressing.
• 1/4 cup Fresh Tarragon, packed: Tarragon is the star herb in Green Goddess dressing, providing its signature anise-like flavor. Fresh tarragon is crucial; dried tarragon will not provide the same delicate and aromatic flavor.
• 2 tablespoons Lemon Juice, freshly squeezed: Freshly squeezed lemon juice adds brightness and acidity, balancing the richness of the mayonnaise and sour cream and enhancing the flavors of the herbs. Always use fresh lemon juice for the best flavor.
• 1 tablespoon White Wine Vinegar: White wine vinegar adds another layer of acidity and tanginess to the dressing. You can substitute apple cider vinegar or rice vinegar if you don’t have white wine vinegar.
• 1 clove Garlic, minced: A touch of garlic in the dressing adds a subtle savory note that ties all the flavors together.
• 1/4 teaspoon Anchovy Paste (optional): Anchovy paste adds a subtle umami depth to the Green Goddess dressing. Don’t be afraid of it! It doesn’t taste fishy but rather enhances the savory flavors. If you’re vegetarian or vegan, you can omit it.
• Salt and freshly ground Black Pepper: Season the dressing to taste with salt and freshly ground black pepper. Taste as you go and adjust seasoning as needed.
• 1 small head Green Cabbage, thinly sliced: Green cabbage provides the crisp, crunchy base for the slaw. Thinly slice the cabbage for the best texture. You can use a mandoline or a sharp knife.
• 1 Carrot, shredded: Shredded carrot adds sweetness, color, and another layer of texture to the slaw.
• 2 Celery stalks, thinly sliced: Celery adds a refreshing crunch and subtle celery flavor to the slaw.

Instructions: Crafting Culinary Perfection

Now that we have all our ingredients prepped and ready, let’s embark on the journey of creating this delightful dish. Follow these step-by-step instructions for perfectly seared scallops and a vibrant Green Goddess Slaw.

Step 1: Prepare the Green Goddess Slaw (Can be made ahead)

1. Make the Green Goddess Dressing: In a food processor or blender, combine the mayonnaise, sour cream, fresh parsley, fresh chives, fresh tarragon, lemon juice, white wine vinegar, minced garlic, and anchovy paste (if using). Process until smooth and creamy, scraping down the sides as needed. Season generously with salt and freshly ground black pepper to taste. Remember to start with a small amount of salt and add more gradually, tasting as you go. The flavors will meld and deepen as the dressing sits.
2. Combine Slaw Ingredients: In a large bowl, combine the thinly sliced green cabbage, shredded carrot, and thinly sliced celery.
3. Dress the Slaw: Pour the Green Goddess dressing over the slaw mixture. Toss well to ensure all the vegetables are evenly coated. You may not need to use all the dressing; start with about ¾ of it and add more if needed to achieve your desired level of creaminess.
4. Chill (Optional): For the best flavor, cover the slaw and refrigerate for at least 30 minutes, or up to a few hours. This allows the flavors to meld and the slaw to soften slightly. If you prefer a very crisp slaw, you can serve it immediately.

Step 2: Prepare the Scallops

1. Pat Scallops Dry: This is the most crucial step for achieving a beautiful sear! Use paper towels to thoroughly pat the scallops dry on all sides. Excess moisture will prevent them from browning properly and result in steamed, rather than seared, scallops.
2. Season Scallops: Season the dried scallops generously on both sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s essential for flavor.
3. Heat Skillet: Heat a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. The pan needs to be hot before adding the oil and scallops to ensure a good sear.
4. Add Oil and Butter: Once the skillet is hot, add the olive oil. Let the oil heat up for a few seconds until it shimmers. Then, add the butter. The butter will melt quickly and start to foam.
5. Sear Scallops: Carefully place the scallops in the hot skillet in a single layer, ensuring not to overcrowd the pan. Overcrowding will lower the pan temperature and cause the scallops to steam instead of sear. You may need to sear them in batches if your skillet is not large enough. Leave space between each scallop.
6. Sear for 2-3 Minutes per Side: Sear the scallops for 2-3 minutes per side, undisturbed, until they are golden brown and caramelized. You should see a nice crust forming on the bottom edge. Resist the urge to move them around too soon; let them sear!
7. Add Garlic and Wine (Optional): After flipping the scallops, add the minced garlic to the pan and cook for about 30 seconds until fragrant, being careful not to burn it. If using white wine, pour it into the pan to deglaze, scraping up any browned bits from the bottom of the skillet. Let the wine reduce slightly for about a minute.
8. Check for Doneness: Scallops are cooked through when they are opaque and firm to the touch. They should still be slightly tender in the center to avoid being rubbery. Be careful not to overcook them.
9. Serve Immediately: Remove the scallops from the skillet and serve immediately over a bed of Green Goddess Slaw. Spoon any pan sauce over the scallops and garnish with fresh chopped parsley.

Nutrition Facts: A Healthy Indulgence

This recipe isn’t just delicious; it’s also packed with nutritional goodness. Here’s a general estimate of the nutrition facts per serving, based on approximately 4 servings:

• Servings: 4
• Calories per Serving: Approximately 450-550 calories (This can vary based on the exact amount of dressing used and the size of the scallops).

Approximate Breakdown per Serving:

• Protein: 35-40 grams (Scallops are a fantastic source of lean protein)
• Fat: 30-40 grams (Primarily from olive oil, butter, mayonnaise, and sour cream – includes healthy fats and saturated fats)
• Saturated Fat: 8-12 grams (From butter, mayonnaise, and sour cream)
• Cholesterol: 150-200 mg (Scallops are naturally higher in cholesterol)
• Sodium: 500-700 mg (Varies based on salt added and sodium content of mayonnaise/sour cream)
• Carbohydrates: 10-15 grams (From vegetables in the slaw and small amounts in dressing)
• Fiber: 3-5 grams (From cabbage, carrot, and celery)
• Vitamins & Minerals: Rich in Vitamin B12, Selenium, and various vitamins and minerals from the fresh herbs and vegetables.

Important Note: These are estimations. Actual nutritional values can vary depending on specific ingredient brands, portion sizes, and cooking methods. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time: Quick and Efficient

This recipe is surprisingly quick to prepare, making it ideal for a weeknight dinner or a speedy yet elegant weekend meal.

• Prep Time: 25-30 minutes (This includes making the Green Goddess dressing, slicing the vegetables for the slaw, and prepping the scallops). The dressing can be made ahead of time, reducing prep time on the day of cooking.
• Cook Time: 10-15 minutes (Primarily for searing the scallops).
• Total Time: 35-45 minutes

How to Serve: Plating and Pairing Perfection

Seared Scallops with Green Goddess Slaw is versatile and can be served in various ways. Here are some ideas:

• As a Main Course:
  • Over a Bed of Slaw: The most classic and recommended way to serve this dish is to generously mound the Green Goddess Slaw on plates and top with the seared scallops. Drizzle any pan sauce over the scallops.
  • With a Side of Grains: Serve alongside quinoa, couscous, or rice to make it a more substantial meal. The grains will soak up the delicious pan sauce and complement the slaw.
  • With Roasted Vegetables: Pair with roasted asparagus, broccoli, or Brussels sprouts for a balanced and healthy meal. The roasted vegetables add warmth and heartiness.
• As an Appetizer:
  • Individual Slaw Cups: For a sophisticated appetizer, serve small portions of the slaw in endive leaves or lettuce cups and top with a single seared scallop.
  • Scallop Skewers: Thread seared scallops onto skewers and serve with a small bowl of Green Goddess dressing for dipping.
  • Crostini Topped with Slaw and Scallops: Toast baguette slices, spread with a thin layer of Green Goddess dressing, top with slaw, and then a seared scallop.
• Garnishing Ideas:
  • Fresh Herbs: Chopped parsley, chives, or dill for a fresh finish.
  • Lemon Wedges: Serve with lemon wedges for an extra squeeze of brightness.
  • Red Pepper Flakes: A pinch of red pepper flakes for a subtle hint of heat.
  • Toasted Breadcrumbs: Adds a textural contrast and nutty flavor.

Additional Tips for Scallop Searing Success

Mastering seared scallops is all about technique. Here are five essential tips to ensure perfectly seared scallops every time:

1. Pat Dry, Pat Dry, Pat Dry!: Seriously, this cannot be stressed enough. Moisture is the enemy of searing. The drier the scallops, the better they will brown. Use paper towels to thoroughly pat them dry just before searing. You might even need to do this twice.
2. Hot Pan is Key: Make sure your skillet is screaming hot before adding the oil and scallops. A hot pan is what creates that beautiful caramelized crust. Heat the skillet over medium-high heat until a drop of water sizzles and evaporates almost instantly.
3. Don’t Overcrowd the Pan: Searing in batches is crucial. Overcrowding lowers the pan temperature, causing the scallops to steam instead of sear. Give the scallops space in the pan so they can brown properly. If you have a lot of scallops, sear them in 2-3 batches.
4. Don’t Move Them Too Soon: Once you place the scallops in the hot pan, resist the urge to move them around for at least 2-3 minutes per side. Let them sear undisturbed to develop a golden-brown crust. You’ll know they are ready to flip when they release easily from the pan.
5. Don’t Overcook Them: Scallops cook very quickly. Overcooked scallops are rubbery and tough. Cook them just until they are opaque and firm to the touch, about 2-3 minutes per side. They should still be slightly tender in the center. Err on the side of slightly undercooked rather than overcooked.

FAQ: Your Burning Scallop Questions Answered

Let’s address some common questions you might have about making Seared Scallops with Green Goddess Slaw:

Q1: Can I use frozen scallops?

A: Yes, you can use frozen scallops, but it’s crucial to thaw them completely and pat them extra dry before searing. Thaw them overnight in the refrigerator or use the quick thaw method (submerge sealed scallops in a bowl of cold water). Frozen scallops may release more moisture than fresh scallops, so be extra diligent about patting them dry. Fresh scallops are always preferable for the best texture and flavor, but frozen can work in a pinch.

Q2: Can I make the Green Goddess Slaw ahead of time?

A: Absolutely! In fact, making the Green Goddess Slaw a few hours ahead of time is recommended as it allows the flavors to meld and deepen. The slaw can be made up to 4-6 hours in advance and stored in the refrigerator. Just keep in mind that the cabbage will soften slightly over time.

Q3: I don’t like tarragon. Can I substitute it in the Green Goddess dressing?

A: Tarragon is a key component of classic Green Goddess dressing, but if you truly dislike it, you can try substituting it with other fresh herbs like dill, chervil, or even more parsley and chives. However, be aware that the flavor profile will be different from traditional Green Goddess. Experiment to find an herb combination you enjoy.

Q4: What if I don’t have white wine for deglazing the pan?

A: No problem! You can deglaze the pan with chicken broth, vegetable broth, or even a squeeze of fresh lemon juice. These alternatives will still help to lift the flavorful browned bits from the bottom of the pan and create a delicious sauce. If you don’t have any of these, you can skip deglazing altogether, but you’ll miss out on some extra flavor in the pan sauce.

Q5: How do I know when scallops are cooked through?

A: Cooked scallops should be opaque and firm to the touch. They will lose their translucent appearance and become white throughout. When you press on them, they should spring back slightly. Avoid overcooking them, as they will become rubbery. If you are unsure, cut into the thickest part of one scallop to check for doneness – it should be cooked through but still slightly moist and tender in the center.

This Seared Scallops with Green Goddess Slaw recipe is a true culinary delight – easy to prepare, impressive to serve, and bursting with fresh, vibrant flavors. Give it a try, and I’m confident it will become a new favorite in your kitchen too!

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