Savory Scallops
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
4-5 scallops
- Serves:
- 4-5
ingredients
- 4 -5 large scallops
- 1 garlic clove
- 1⁄2 cup white wine
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons butter
- salt and pepper, to taste
directions
- Thaw the scallops.
- Heat your saute pan to medium high with a bit of butter and sear the scallops quickly for perhaps 90 seconds on a side. (If you have a small pan or too many scallops, they will poach in the juices they release, rather than searing. If you are using non-stick cookware, they will not brown so don't overcook them!).
- Remove the cooked scallops and set aside.
- Turn the heat down to medium and add the minced garlic.
- When it browns and starts to smell nutty, deglaze the pan with the wine and reduce by half (or more for a thicker sauce).
- Remove from heat and salt and pepper to your liking.
- Add the parsley (or even cilantro), and swirl in the butter.
- Pool the sauce on a plate, set the scallops on top of it, and serve with good crusty bread for soaking it up.
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RECIPE SUBMITTED BY
I love to experiment with new recipes, probably due to my science background, I'm always altering conditions. Nothing is more fun than inviting people over to eat the food I have put together!