Seared Scallops with Garlic Butter
Seared Scallops with Garlic Butter
This was my first time tasting scallops and I was surprised at how good they are, tender and juicy cooked this way. I made these on 13 Feb 2021 while in the US using a package of store brand sea scallops. Although not a low cost dish to prepare, this would normally be lower cost than scallops at a restaurant.
Ingredients
- 454 grams sea scallops, fresh or frozen, (1 lb)
- salt and pepper, as desired
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 1 clove garlic, minced
- ⅓ cup dry white wine
- lemon wedges, as desired for serving
- fresh parsley, chopped, for garnish, as desired
Instructions
- If using frozen scallops, thaw according to package instructions. When fully thawed, or if using fresh scallops, pat dry with paper towels. Lightly season both sides with salt and pepper as desired.
- Heat the oil in a non stick pan on high heat. The pan will be at the right temperature when the oil starts to smoke. Pat the scallops dry one more time then add to the pan, do not touch them, just let them cook 2-3 minutes, based on size, or until golden brown on the bottoms.
- Turn the scallops over and cook without moving them, for another 1-2 minutes or until browned and just firm.
- Quickly remove from the pan to a plate to let them rest. Wipe out the pan with paper towels and place back on medium heat.
- Add the butter and garlic to the pan, cook for 30 seconds.
- Add the white wine and whisk, cooking to reduce the liquid by half, about 2-3 minutes.
- Return the scallops back to the pan and spoon sauce over the top of the scallops.
- Transfer scallops to a serving plate.
- Serve with lemon wedges if desired and garnish with parsley as desired. Enjoy.
Notes
I have see sea scallops on half shell in Tesco's for about 85 Baht/150 grams, this would be a high cost per serving.
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