Pan Seared Scallops With Tomato & Basil Wine Sauce
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
2 Scallops per person
- Serves:
- 4
ingredients
- 16 dry scallops (about a pound)
- 4 tablespoons basil, chiffanaded
- 2 tablespoons chopped garlic
- 1 (14 ounce) can diced tomatoes
- 4 tablespoons butter
- 2 tablespoons olive oil
- 3⁄4 cup white wine
directions
- Rinse scallops well then lay out on paper towels to remove moisture.
- 1. Squirt the olive oil in a sauté pan. The hotter the pan, the better the sear on the scallops will be.
- 2. Place the scallops in the pan, making sure they aren’t touching. Sear each side until golden brown, or about four to five minutes per side. When done, remove them to a plate and set aside.
- 3. Deglaze the pan with the wine and let it reduce, then add the tomatoes.
- 4. Sauté for 30 seconds, and then add the garlic and basil.
- 5. Cook for two minutes, and then stir in the butter.
- 6. Plate the scallops and add the sauce.
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