Seared Scallops with Herb-Butter Pan Sauce Recipe Serves 2 to 3 If youre looking for a dish thats as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable. Make these for Valentines Day dinner and you and the dish will be irresistible. For a change of pace, try these same seared scallops with Spicy Coconut Curry Sauce or Spicy Red Pepper & Cilantro Sauce. For the scallops: 1 lb. dry large sea scallops 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil Kosher salt and freshly ground black pepper For the sauce: 3 Tbs. unsalted butter, cut into six pieces 2 Tbs. finely diced shallot (1 medium shallot) 1/4 cup dry white vermouth or dry white wine 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives 1/4 tsp. finely grated lemon zest Kosher salt and freshly ground black pepper 2 to 3 lemon wedges for serving TIP: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning. Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce. Seared Scallops with Herb-Butter Pan Sauce Recipe Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops. Serving Suggestions Serve with an Arugula & Fennel Salad with Orange & Fennel Seed Dressing & Toasted Hazelnuts and Real Chocolate Mousse for dessert. nutrition information (per serving): Size : based on three servings; Calories (kcal): 346; Fat (g): fat g 22; Fat Calories (kcal): 195; Saturated Fat (g): sat fat g 9; Protein (g): protein g 26; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 5; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 668; Cholesterol (mg): cholesterol mg 80; Fiber (g): fiber g 0;
Posted on: Fri, 16 Jan 2015 02:58:28 +0000
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