Seared Scallops with White Wine Lemon Pan Sauce
Servings: 2
Ingredients
- 6-8 large sea scallops
- 1 teaspoons kosher salt
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
- juice of half a lemon
Instructions
- Pat the scallops dry and season with salt and set aside. In a large skillet, melt the butter over high heat.
- Once the skillet is very hot, add the scallops. Cook for 1 1/2 to 2 minutes on one side. Turn the scallops over and cook for an additional 1 1/2 to 2 minutes.
- Remove the scallops to a plate and turn the heat down to medium-high. Add the wine and scrape up all the bits. Let it reduce for one minute. Add the lemon juice to the pan and continue to reduce the sauce by half.
- Serve immediately topped with the pan sauce. Optional serving: Place a dollop of browned butter pea puree (see below for recipe link) onto plates. Place the scallops on top of browned butter pea puree, top with pan sauce and breadcrumb gremolata (see notes for recipe link). Serve immediately.
Notes
Scallops do not take long to cook. However, in order to achieve a good brown sear on the scallop, they should be patted dry before cooking and the pan must be extremely hot. This recipe is easily doubled.
Click here for Pea and Leek puree recipe.
Click here for breadcrumb gremolata recipe.
