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.
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INGREDIENTS
Nutrition- 4tablespoons unsalted butter
- 1⁄3cup vegetable oil
- 1⁄2
- 1⁄2teaspoon salt
- 1 1⁄2
- 4
- 1⁄3cup dry white wine
- 3tablespoons chopped fresh parsley
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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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