Has winter finally left us? This weekend was fantastic and hopefully a precursor of what’s yet to come. To kick off spring and make a visit to the Whole Foods that just opened in our neighborhood, we made some delicious seared scallops.
My mom’s seared scallops are melt-in-your-mouth delicious. With this dish, we wanted to try something different and incorporate white wine into the sauce.
Rounding out our plate, we cooked spinach and quinoa. Overall, it was a light dish worthy of a summer night on the beach.
Seared Scallops in a Buttery, White Wine Sauce
- 2 tbsp olive oil
- 4 large sea scallops
- Salt & Pepper for seasoning
- 1.5 tbsp butter
- 1/2 cup white wine
- Few pinches of parsley flakes
- Heat the 2 tbsp of olive oil in a frying pan over high heat.
- Dry the scallops by patting them with paper towels.
- Season both sides of the scallops with salt and pepper.
- When oil is hot-I test by throwing a drop of water into the pan to hear the sizzle-place the scallops in the pan, keeping them a few inches apart.
- After about 2 minutes, the side if the scallop should be golden brown. If not, keep on it’s side until it is. When done, flip the scallops to the other side and cook for another minute or until the side is golden brown.
- Remove the scallops from the pan to your dinner plates.
- While the pan is still on high heat, drop the butter in the pan and move it around until completely melted.
- Pour in the wine and use a whisk scrape the scallop residue from the pan and stir it into the liquid.
- Leave on high heat and let the buttery-white wine sauce boil until it thickens just slightly.
- Immediately remove from heat and spoon over scallops. Sprinkle with some parsley.
- Dig in.