For a quick, yet delicious dinner, try these perfectly-cooked, pan seared sea scallops served with a flavorful pan sauce of butter, garlic, white wine, lemon and cream. Seafood Soup | Seafood Pasta | Seafood | Seafood Recipes | Seafood Boil | Seafood Dishes
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1-1/4 lbs dry sea scallops (16 to 20 per lb - see notes) Salt and freshly ground black pepper 3 tablespoons butter, divided 1 tablespoon olive oil 2 cloves garlic, very finely chopped And so on.
Instructions:
Step 1. Season the scallops on both sides with salt and pepper and set aside. Assemble the rest of the ingredients near the stove so you can work as quickly as possible.
And then, Heat a large, heavy skillet over medium-high heat until very hot, 1 to 2 minutes. Add the olive oil and 1 tablespoon of the butter and, as soon as the butter begins to foam, add the scallops in a single layer. Work in two batches if necessary to avoid overcrowding the pan.
Step 03, Depending on their size, sear the scallops for 1 to 1-1/2 minutes per side, transferring them to a plate, one by one as they cook through. Cover loosely with foil to keep warm while you make the sauce.
Thanks to: https://www.mygourmetconnection.com/seared-scallops-lemon-garlic-pan-sauce/
