Quick, easy, and delicious, pan-seared scallops will give you that eating-out feeling in you own kitchen. Do not use a non-stick skillet for this– the high heat would ruin it and you actually want brown bits sticking to the pan.
1 stick butter, softened
2 cloves garlic, minced
juice and zest of 1/4 lemon
1 tsp chopped fresh parsley (or 1/3 to 1/2 tsp dried)
1 tsp chopped chives (or 1/3 to 1/2 tsp dried)
1/2 tsp mince shallot (or onion)
ground pepper to taste
1 pound “dry” sea scallops
salt and pepper to taste
1 tb olive oil
1 tb butter
1/4 cup dry white wine (Chablis or Sauvignon Blanc works well)
Combine 1 stick of butter and with garlic, lemon, parsley, shallot, and pepper to make an herb butter.
Season scallops on both sides with salt and pepper. Heat olive oil over high heat until it begins to smoke. Immediately reduce heat to medium high and add scallops and 1 tb of butter. Cook scallops for 2 to 3 minutes. Turn over and cook for another 2-3 minutes. Remove scallops to plates.
Pour wine into pan and deglaze, scraping up the brown bits. Cook until wine is mostly evaporated. Reduce heat to medium. Add herb butter to pan and whisk until melted. Pour the resulting sauce over the scallops.
Serves 2
For a quick and easy side dish, try Grilled Parmesan Zucchini.
Recommended wines:
Champagne Jeeper Grand Réserve
Lété Vautrain Brut 204
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