Pan-Seared Garlic Butter Scallops (Roe-On)

Pan-Seared Garlic Butter Scallops Roe On

Looking for a 10-minute, restaurant-quality seafood dish to elevate weeknight dinners or special dinner parties? These Pan-Seared Garlic Butter Scallops deliver golden, caramelised crusts, succulent interiors, and a rich garlic-butter baste finished with fresh parsley and a squeeze of bright lemon juice.

Using Flinders Island scallop meat with roe on - prized across top culinary kitchens for its sweet flesh and creamy, umami-rich vibrant orange coral roe.

Why Flinders Island Scallop Meat (Roe-On)?

Sourced from the pristine, cool waters of Tasmania’s Bass Strait around Flinders Island, these scallops are legendary for quality and flavour.

• Rich Flavour Profile: Leaving the orange coral roe intact adds a velvety, oceanic richness that absorbs the garlic-infused butter.

• Superior Caramelisation: The natural sugars in Flinders Island scallops create a deep, golden crust when seared in a hot pan.

• Nutrient-Dense: Scallop roe is packed with healthy omega-3 fatty acids, vitamin B12, and essential minerals.

Ingredients

• 500g Flinders Island Scallop Meat (Roe On)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 lemon, juice and wedges for serving
• 2 tbsp flat leaf parsley, chopped
• sea salt and pepper

Method

1. Pat Dry for the Perfect Sear: Remove Flinders Island scallops from packaging. Place on paper towels and press thoroughly to remove moisture from both the white muscle and the orange roe. Moisture is the enemy of a crisp brown crust.
2. Season Just Before Cooking: Lightly season both sides with sea salt and black pepper immediately before placing them in the skillet.
3. Get the Pan Screaming Hot: Heat olive oil and 1 tablespoon of butter in a heavy-bottomed cast-iron or stainless steel skillet over medium-high/high heat until shimmering.
4. Sear High & Fast: Add the scallops in a single layer, ensuring they do not touch. Sear undisturbed for 1.5 to 2 minutes until a deep golden caramelized crust forms on the bottom edge.
5. Flip & Baste: Flip the scallops carefully. Reduce heat slightly and toss in the remaining butter and minced garlic. Tilt the pan slightly and spoon the bubbling garlic butter over the tops of the scallops for 1 minute.
6. Deglaze & Garnish: Turn off the heat. Squeeze fresh lemon juice directly over the skillet and sprinkle with finely chopped parsley. Serve immediately directly from the pan or plated over warm rice/crusty bread.

Pro Tips for Cooking Roe-On Scallops

1. Don't Overcrowd the Skillet: Cook in batches if your pan is small to allow steam to escape so scallops sear rather than boil.

2. Handle the Roe Gently: The orange coral roe is delicate; use flexible kitchen tongs to flip scallops cleanly without separating the roe from the muscle.

3. Use Both Oil and Butter: The oil raises the smoking point while the butter provides rich flavour and quick browning.