Entre: Seared Scallops with Pan Sauce
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  1. #1
    BamaNation All-American RogueElephant's Avatar
    Join Date
    Mar 2007
    Los Angeles

    Seared Scallops with Pan Sauce

    Description: Very easy and tasty scallops dish.
    Serving Size: 4
    Time: 30 min
    Difficulty: Easy

    1. 3 tbsp butter
    2. 1 tbsp olive oil
    3. 1 1/2 lbs sea scallops
    4. Salt and pepper to taste
    5. 1 tbsp minced garlic
    6. Juice of 1 lemon
    7. 1/2 cup dry white wine (or water)
    8. 2 tbsp chopped fresh chives
    1. 1. Cut 2 tbsp of the butter into pea-size, put it on a small plate and stick in the freezer.
    2. 2. Heat a large skillet over medium-high heat for 3-4 minutes.
    3. 3. Add the remaining 1 tbsp butter and olive oil and wait for butter to melt.
    1. 1. Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning over once, until they are well browned on both side but not quite cooked through, 2 minutes per side or so.
    2. 2. Transfer scallops to a plate.
    3. 3. Stir in the garlic, lemon juice and wine, and scrape all the brown bits off the bottom of the skillet.
    4. 4. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tbsp or two of liquid (wine or water) if necessary.
    5. 5. Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce.
    6. 6. To serve, transfer the scallops to a platter and spoon the sauce over all.
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  2. #2
    Join Date
    Nov 2011

    Re: Seared Scallops with Pan Sauce

    Sounds great - I love Scallops! Bet you could add some cream and a bit extra to the sauce and serve over pasta as well.



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