Seared Scallops
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 cups large Scallop (about 20)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 pinch granulated sugar
- olive oil (enough to coat pan)
- For Lemon Butter
- 1 Tbsp olive oil
- 2 cloves garlic cloves (peeled and minced)
- 1 medium sweet onion (minced)
- ½ cup dry white wine
- ½ cup chicken stock
- ¼ cup unsalted butter (cubed)
- 1 fresh lemon
- ¼ cup fresh Basil (finely chopped)
Preparation steps
1.
For Pan-Seared Scallops:
2.
Rinse scallops and gently pat until completely dry. Season scallops with salt, pepper and dust lightly with sugar.
3.
Preheat oven to 425º F. Coat a baking sheet with non-stick cooking spray or line it with cooking parchment.
4.
In a large non-stick skillet, heat oil over medium-high heat until very hot but not smoking. Working in batches if necessary, add seasoned scallops to pan and cook until just seared. Place seared scallops on the prepared baking sheet. Bake until finished off, or about 6 to 8 minutes.
5.
For Lemon Butter:
6.
Heat oil in skillet over medium-high heat. Saute garlic and onion until translucent and tender. Add white wine and reduce volume by half. Add chicken stock and reduce volume by half.
7.
Remove pan from heat and whisk sauce while slowly adding the cubed butter. Do not return to heat, as this will cause the sauce to separate. Once the butter has melted, whisk in the juice of one lemon and half of the chopped basil. Adjust seasoning if necessary.
8.
Divide scallops between plates. Spoon lemon butter glaze over scallops and garnish with remaining chopped basil. Serve.
