Simply Delicious Sauteed Scallops
"This is another "oldie-but-goodie". Super fast, super simple, and super delicious."
photo by breezermom
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 lbs sea scallops
- 6 tablespoons butter
- 2 tablespoons chopped shallots
- 3 tablespoons dry vermouth or 3 tablespoons dry white wine
- 2 tablespoons chopped parsley
- lemon wedge
- parsley
directions
- Rinse scallops gently under cold water; drain. If large, cut in half.
- In hot butter in large, heavy skillet, saute shallot 2 minutes. Add scallops in a single layer (do half at a time, if necessary). Saute over medium heat, stirring occasionally, until browned and cooked through - 5-8 minutes.
- With slotted spoon, remove to heated platter; keep warm.
- Add vermouth and parsley to skillet; cook over low heat, stirring to dissolve browned bits, until bubbling - about 1 minute. Pour sauce over the scallops.
- Garnish scallops with lemon wedges and additional parsley, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
So simple and quick, and so delicious! This recipe really lets the flavor of the scallops shine through. I used large sea scallops, so cut them in half. Very enjoyable lunch for me today!! Made for PRMR tag game.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
