Seared Scallops

Photo by Gayle F.
Adapted from pinterest.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pinterest.com

Ingredients

  • 1

    pound large sea scallops

  • 1

    tablespoon salted butter

  • 1

    tablespoon olive oil

  • For the pan sauce:

  • 1/4

    cup dry white wine or chicken stock

  • 2

    tablespoons salted butter

  • 1

    medium shallot, finely diced

  • 1

    clove garlic, minced

  • salt and pepper, to taste

Directions

Rinse scallops to remove any potential grit and drain well. Pat both sides of scallops dry with paper towels. Heat 12-inch skillet over medium heat. Add butter and olive oil into heated skillet and allow butter to melt. Add scallops to the skillet in a single layer, taking care to leave plenty of room between each scallop. Cook for about 3 to 5 minutes and then gently turn scallop with tongs or a small spatula to sear the second side for an additional 3 to 5 minutes or until the scallop is firm to the touch and well-browned. Remove the scallops from the skillet to a serving platter and keep warm. For the pan sauce: Allow the skillet to cool slightly, about 2 minutes. Add the dry white wine or chicken stock to deglaze the skillet. Using a wooden spoon or whisk, scrap up any browned bits that have formed as the scallops were cooking. Add butter, shallot, and garlic to the white wine, stirring constantly. Cook about 3 minutes, until the shallots have become tender and translucent. Remove the skillet from heat and spoon the pan sauce over the scallops or serve in a separate bowl.

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