This is a simple recipe for scallops that takes
just a few minutes to prepare. Have the rest
The most important thing to know about searing
scallops is to make sure they are completely dry.
You may go through a lot of paper towels. Then
dry again before searing. Also, make sure your
pan is hot. I like to use my cast iron pan.
Simply season scallops well with salt and pepper.
Add olive oil and when it’s hot, set the scallops
into the pan and sear for about 2 minutes per side
until golden brown and crusty. Do not overcook or
they’ll become rubbery. They cook fast and will
continue to cook after you remove them from
the pan. Set them on your warm dinner plates
or a platter; then make the sauce.
The sticky mess at the bottom of the pan is loaded
with flavor and makes a wonderful pan sauce.
Deglaze the pan with wine, it will bubble and steam.
Use a whisk to stir it around and get up the bottom
browned bits. Once reduced to the right
consistency, whisk in butter. Spoon the pan sauce
over the scallops and sprinkle with fresh chopped
parsley. Serve immediately.
Seared Scallops with Pan Sauce
1 lb scallops
salt and pepper
2 T olive oil
1/2 C white wine
2 T butter
chopped fresh parsley
Make sure the scallops are completely dry.
Season well with salt and pepper.
Heat the pan on high and add the oil.
When the oil is rippling hot add the scallops;
sear for 2-3 minutes, depending on their size,
until golden and a bit crusty on the bottom.
Flip and sear the other side for another 1-2
minutes until golden. Remove to a warm platter.
Add the wine to the pan and deglaze, scraping up
the botton bits. Simmer to reduce the sauce
then whisk in the butter 1 T at a time until the
sauce coats the back of a spoon.
Drizzle the sauce over the scallops on the platter.
Sprinkle with fresh chopped parsley.