Seared Scallops with Garlic, White Wine and Herb Sauce
Scallops are one of those fish I don’t make often, but when I do, I always love them. They kind of remind me of a special occasion meal, and this dish is definitely just that. The scallops are so flavorful and buttery, they melt in your mouth when you eat them. And let me tell you, this sauce has such a wow factor. I love it because it has such few ingredients and is so easy to make! I like to serve this dish over rice or risotto to soak up all that delicious sauce, but it would be perfect with just a loaf of bread. For being only a 20 minute meal, this dish is a winner in my book!
Seared Scallops with White Wine Garlic and Herb Sauce
- Prep Time: 10m
- Cook Time: 8m
- Total Time: 18m
- Serves: 2
- 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
- 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!
xo, Rachel
