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Sauteed Sea Scallops with Shallots

My family loves scallops and I like using sea scallops because they are generally more available and less expensive than the smaller bay scallops. A simple test for freshness, a very mild, sweet scent and a translucent, almost white color.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Heat butter and oil in a large skillet.
  • Season flour with salt and pepper and toss sliced scallops in it.
  • Drop scallops in hot oil and sauté very quickly until golden about 4 minutes.
  • Remove scallops to serving platter with slotted spoon.
  • Sauté shallots in same oil 5-6 minutes.
  • DO NOT BROWN.
  • Remove shallots and sprinkle them over scallops.
  • KEEP WARM.
  • Pour over excess oil from pan, add white wine and stir over high heat until wine is reduced by half.
  • Pour over scallops and sprinkle on herbs and serve while hot with lemon wedges.
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RECIPE MADE WITH LOVE BY

@Dawnab
Contributor
@Dawnab
Contributor
"My family loves scallops and I like using sea scallops because they are generally more available and less expensive than the smaller bay scallops. A simple test for freshness, a very mild, sweet scent and a translucent, almost white color."
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  1. Dawnab
    My family loves scallops and I like using sea scallops because they are generally more available and less expensive than the smaller bay scallops. A simple test for freshness, a very mild, sweet scent and a translucent, almost white color.
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