Pan Seared Scallops
Ingredients
The scallops
-
1-1½
pounds
large sea scallops
-
to taste
Creole seasoning
-
to taste
salt
-
to taste
pepper
The sauce
-
1
tablespoon
vegetable oil
-
¼
cup
dry white wine
-
3
tablespoons
unsalted butter
-
3
cloves
garlic, minced
-
¼
teaspoon
lemon zest (optional)
-
½
lemon
juiced
-
to taste
red pepper flakes (optional)
-
2
tablespoons
parsley, chopped
Instructions
- Rinse the scallops with cold water and pat dry with paper towels.
- Line a plate with paper towels, place scallops on it, and pat dry to absorb any liquid.
- Season the scallops with salt, pepper, and Creole seasoning.
- Heat oil in a skillet over medium to high heat until almost smoking.
- Add scallops to the hot skillet, leaving space between them, and sear for 2-3 minutes on each side until golden brown.
- Remove the scallops from the pan and keep warm.
- In the same skillet, add butter and garlic, sauté for about a minute.
- Add white wine, stir, and scrape up any brown bits, simmer until reduced by half.
- Add lemon zest, lemon juice, remaining butter, and adjust seasonings.
- Return the scallops to the pan, stir to coat with the sauce, and sprinkle with parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
266
Total fat
16g
Total carbohydrates
6g
Total protein
18g
Sodium
597mg
Cholesterol
66mg
You might also like