|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These easy seared scallops are ready in less than 30 minutes.
The butter and herb sauce includes a dry white wine and a small amount of lemon zest; it complements these sea scallops perfectly.
Serve these delicious seared scallops with a rice dish or angel hair pasta with Parmesan cheese.
- 1 to 1 1/2 pounds sea scallops, about 12 to 16 scallops
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- salt and freshly ground black pepper
- For the Butter and Herb Sauce:
- 4 tablespoons unsalted butter, divided
- 2 tablespoons finely chopped shallots or onion
- 1/3 cup dry white wine, such as chardonnay or sauvignon blanc
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 tablespoons finely chopped fresh chives
- 1 1/2 tablespoons finely chopped fresh parsley
- Dash salt (or to taste)
- Dash freshly ground black pepper (or to taste)
Rinse the scallops, remove the tough abductor muscle (see the tips) if not already removed, and dry thoroughly with paper towels. Cut large scallops in half horizontally, if desired. Set aside.
Put the 1 tablespoon of butter and the olive oil in a skillet. Heat over medium heat until hot and butter is foamy, or about 1 1/2 to 2 minutes. Add the scallops and sear for about 2 to 4 minutes on each side, or until browned on both sides and somewhat firm but with a little give when lightly pressed with a finger. Cook the scallops in batches, if necessary to keep them in a single layer.
Put the scallops on a warm plate and keep warm.
Add 1 tablespoon of butter to the pan, along with the finely chopped shallots or onion. Cook, stirring, until the onion is translucent and softened. Add the wine and simmer for about 1 to 2 minutes, or until reduced by about one-half. Add the lemon zest along with the chopped fresh chives and parsley. Reduce heat to low, add the remaining 3 tablespoons of butter, and whisk until melted. Return the scallops to the skillet and cook, gently turning, until warmed through.
Sprinkle the scallops with salt and freshly ground black pepper, to taste.
Serve drizzled with the sauce mixture, along with lemon wedges.
Serves 4 as part of a meal or 6 to 8 as a first course or appetizer.
Choose scallops that are uniform in size and white. They should be firm and look slightly moist.
The scallop's abductor muscle is a small, white rectangular piece of the scallop that is tougher than the rest of the flesh. Just pinch it off and discard them. You might have some with them and some without, so don't worry if you can't find it on all of the scallops.
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