There is much to be said about these fabulous, seared scallops. Check out what my friends over at PopSugar had to say about this easy recipe for fried sea-creature delight:
“With a seared exterior and soft, tender interior, scallops have a mild flavor that complement a rich, buttery wine sauce. There are a few insider tricks to ensuring that scallops come out crispy on the outside yet tender on the inside. First, preheat the skillet, so it is nice and hot before adding the scallops. This speeds up the cooking time to create a sear rather than simply steaming the scallops.”
Ingredients
5-6 large scallops
Pam cooking spray
1/3 cup Holland House white wine
1 tablespoon minced white onion
3 tablespoons Land O Lakes chilled butter
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh green onion
Salt and pepper, to taste
Instructions
Place a skillet over medium-high heat until thoroughly heated. Coat scallops with cooking spray, and then salt and pepper right before placing on skillet. Carefully place scallops in hot skillet. Sear 3-5 minutes or until browned, flip sides, and cook another 2-3 minutes. Remove scallops from pan, and keep them warm in an oven at 150-175ºF.
In same pan, add wine to deglaze the pan, or use a wooden spoon to scrape the brown bits from the pan. Add onion, and bring wine to a boil. Boil for 5 minutes or until liquid reduces to 2 tablespoons. Over low heat, whisk in butter cubes, 1 tablespoon at a time, until fully incorporated. Stir in parsley and green onion. Salt and pepper to taste. Serve scallops with sauce.
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Quick Tip: Serve this scallops alongside a thick, juicy steak for a wonderful surf and turf meal.
Thank you to PopSugar for this great recipe.
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