Sea Scallops With Sauce Meuniere
"Delectable pan-seared sea scallops, with a classic French browned butter and lemon sauce! Quick and easy recipe."
photo by Bonnie G #2
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
3
ingredients
- 453.59 g sea scallops
- 88.74 ml butter, divided
- 59.16 ml chopped green onions
- 1 garlic clove, minced
- 44.37 ml dry white wine
- 1.23 ml salt
- 0.25 ml cayenne pepper
- 29.58 ml snipped fresh parsley
- 1 fresh lemon, halved
directions
- Rinse scallops in cold water; pat dry with paper towels.
- In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.
- Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.
- Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.
- Add the wine and cook for 1 minute more.
- Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.
- Serve hot with a generous squeeze of fresh lemon.
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Reviews
-
I added extra lemon over the scallops at serving time. These were excellent served with lemon rice and a fresh salad. Thanks! -
This gets 5 stars for simplicity and quick prep time! I enjoyed this recipe, the scallops were cooked perfectly and picked up just a hint of flavor from the sauce. Next time I think I will add some fresh herbs and maybe more garlic, but this is a good dish to highlight the flavor of fresh sea scallops. -
We had this for dinner a few days ago. Very tasty, easy and perfect for some huge diver scallops I had in the freezer. I served with some spaghetti and a salad. Would not change a thing. Thank you for posting. Will make again. -
An excellent recipe, but to put more volume into it I addres 1/2 pound of whioe buton mushrooms, quartered, that I fried with the green onions. This does not take away from the flavor of the scallops but dose help making a larger serving.
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Simple and delicious!
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RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
