You already know that I love seafood, but my love for scallops is extra special. You see, scallops have to be prepared just right to truly be enjoyed. If you don’t sear the scallops for long enough, they will have the appearance of being well prepared, but will be raw on the inside. I can just hear Chef Ramsey yelling as I picture under-cooked scallops. On the other hand, if you sear them for too long, the scallops will be rubbery in texture and completely ruined. Preparing scallops requires striking a delicate balance and is not for the faint of heart. But if you are up to the challenge (and the price), this recipe makes it pretty simple. Let’s get to it.
Pan Seared Scallops
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 10 scallops
- Difficulty Level Advanced
Ingredients
- 10 medium sized scallops
- 2 tablespoons of extra virgin olive oil
- coarse sea salt
- freshly ground black pepper
- 2 cloves of garlic
- 3 sprigs of thyme
- 1/2 cup of pinot grigio
- 1 teaspoon of herbed butter
Instructions
- Using paper towel, pat the scallops dry. Be sure to turn the scallops over so that you pat both sides. (Note: You will not get a good sear if the scallops are soaking wet. Many places inject the scallops with water prior to selling them to the customer. You want to get as much of the water out as possible without smashing the scallops.)
- Liberally season both sides of the scallops with salt and pepper. Mince the cloves of garlic and then set them aside.
- In a cast iron or stainless steel skillet, heat the olive oil to a medium-high heat.
- Once the oil is heated just below its smoking point, place the scallops into the skillet.
- Allow the scallops to sear on one side for 2-2.5 minutes before turning them over.
- Turn the scallops over and allow the other side to sear for about 2 minutes.
- Remove the scallops from the skillet and plate them. Place the skillet back onto the stove and turn the stove down to a medium heat.
- There should be a nice brown crust at the bottom of the skillet. Turn the stove down to a medium heat and add the butter to the skillet.
- Add the garlic to the skillet and stir until the garlic is brown.
- Add in the sprigs of thyme and stir them into the garlic and butter mixture.
- Add the pinot grigio to the skillet and using a wooden spoon, scrape the crust from the bottom of the pan and into the wine and butter mixture.
- Spoon the butter wine sauce over the scallops and enjoy.
- Servings : 2
- Ready in : 17 Minutes
- Course : Dinner
- Recipe Type : 30-Minute Meals, Dinner
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Average Rating
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- (5 / 5)
This blew my mind!