Seared Scallops with White Wine Garlic and Herb Sauce

  • Prep Time: 10m
  • Cook Time: 8m
  • Total Time: 18m
  • Serves: 2 people
  • Yield: 8 scallops

Ingredients

  • 2 shallots, finely chopped, about 1/4 cup
  • 4 garlic cloves, minced
  • 2 tbsp. parsley, minced
  • 2 scallions, chopped
  • 8 scallops
  • 1/4 c white wine
  • 1/2 c chicken stock
  • flour, for dredging
  • 2 tbsp. butter
  • 1 lemon, juiced

Instructions

  1. Season the scallops with salt and pepper then lightly dredge them in the flour on all sides. Make sure to shake them off a bit before putting them in the pan to get off any excess flour.
  2. Place 1 tablespoon EVOO in the bottom of a skillet over medium high heat. When the oil is hot, put the scallops in the pan. DO NOT TOUCH THEM. Let them sear on the bottom side, about 3 to 4 minutes then turn to cook on the other side. When you flip the scallops, lower the heat to medium and add in the butter. Let the fish cook for 2 minutes then add the shallots, garlic and scallions. Cook all the ingredients together for another 2-4 minutes.
  3. When the shallots are tender, pour in the wine. Let the wine reduce for 1-2 minutes then add the chicken stock and parsley. Let the sauce cook and flavors come together for another 2 minutes.
  4. Taste the sauce and add any necessary salt and pepper. Squeeze the lemon juice in to finish.
  5. Plate the scallops on a bed of risotto or rice with the sauce on top to soak it all up! Enjoy!

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