Sautéed Scallops With Crushed Peppercorns Recipe (2024)

Tanis says you can't use frozen scallops. There's at least one exceptionI found: Aldi's. The cryovac package says they are sustainably caught, and are 9.99 for 12 oz. Once almost completely defrosted, I drain them in colander in the fridge, reserving the juices for deglazing the pan. I further dry the scallops well with a paper towel before searing. These scallops are sweet, and the juices enhance any sauce. I've been disappointed with any other brand of frozen scallops.

Utterly perfect as written. I had to order green and pink peppercorns from Amazon (along with an Oxo pepper grinder) to make this, and will make it again and again. Buy excellent (dry pack) scallops. Dry them obsessively with paper towel. Do not crowd them in the pan (1/2 lb in a large skillet). Bon Appetit!

Take care not to crowd the scallops -- follow David Tanis' advice to use two skillets or to cook in batches, if necessary -- and monitor closely. The scallops may take a minute or two less than the recipe suggests, and that is a significant time difference for scallops.

Great recipe. Used Greek yogurt instead of crème fraîche which worked fine.

Fabulous recipe. Dinner party worthy. Don't change a thing.

David Tanis always has the most wonderful recipes. I’ve made this four times, such a good guest dish. Lovely, delicious. Memorable. Once I had a guest who could not eat scallops(🧐) and I used fresh Mexican Shrimp.

Delicious! Used heavy cream (about half as much) instead of creme fraiche. Fabulous flavor!

My husband made this for me one night and it was absolutely excellent. He didn’t do the peppercorns (sigh) but I forgive him because that sauce was amazing.

First and foremost, DO NOT use frozen scallops!!!! This is a pretty strong sauce and if I'd paid $30/lb for fresh sea scallops I'd have thought that this sauce just spoiled my investment. If you eat scallops twice a week, try it. If you splurge on them once every three months, don't. That said, this would make a great sauce for something boring like chicken or a pork chop.

Superb. I sprinkled the lemon and lime zest at the end per the recipe rather than dumping it in the sauce this time and it came out perfect. The combination of a few simple flavors is genius.

This is a great recipe. I couldn't see the point in sprinkling the lime and lemon rind after cooking the sauce so I put it in there. It curdled. Guess I know what the point is now. MInt is a must.

Had to make a lot of substitutions based on what I had on hand, but it was still amazing! I wanted to lick the sauce out of the pan lol

Make for Christmas Eve - Joe liked!

Amazing! Of course I had to add my own twist but wow did this twist work. I eliminated black peppercorns because I thought they’d be too strong and pungent for the delicate sweet scallops. Instead I used the more mild white peppercorn along with the green and pink. Dusted the scallops with ground sumac berries which added lovely color and more floral afternotes. I eliminated the crème fraiche. The butter was plenty, no more fat needed.

Easy and delicious.

What would you serve with this? Thanks!

Delicious recipe. Will be making it again.

This is very good because all the flavors blend together.And the Pepper mint is really good.

Made this with cod. Equally delicious. Be sure to rinse fish and dry thoroughly in paper towel. Used WhileFoods frozen cod - perfect.

I have learned in the pandemic that, for example, the enemy of the good is the great. So frozen scallops are what they are in the grocery store that puts my order in the back of the car. Compromise is acceptable, and be grateful for what you have. Now, to the recipe......

Cooked as directed except I could not find creme fraiche and used sour cream instead. The key to this recipe is to use jumbo sea scallops and not overcook-3 minutes per side max. It was declicious!

Delicious, one of my most favorite dishes I made during the holidays. I swapped white wine for the sherry, and tellicherry peppercorns for the green peppercorns, oh and I didn't have mint, but it came out wonderfully (although probably with slightly different flavor profile). Already craving it again!