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Prep Time:
10m
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Cook Time:
8m
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Total Time:
18m
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
- 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.
- 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.
- 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.
- Taste the sauce and add any necessary salt and pepper. Squeeze the lemon juice in to finish.
- Plate the scallops on a bed of risotto or rice with the sauce on top to soak it all up! Enjoy!
