Pan Seared Scallops
These scallops are seared until golden, browned, and crispy, and topped with garlic butter wine sauce.
Foto: Spend With PenniesIngredients
- 1 pound sea scallops
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 clove garlic (minced)
- ⅓ cup white wine
- lemon wedges ( for serving)
- chopped fresh parsley ( for garnish)
Steps
Thaw scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add scallops and cook an additional 2-3 minutes or until browned and golden.
Flip scallops over and cook an additional 1-2 minutes or just until firm and browned. Do not overcook.
Remove from heat and place on a plate to rest.
Reduce heat to medium and wipe-out skillet with a paper towel.
Add butter and garlic to the pan and cook just until fragrant, about 30 seconds.
Add white wine and cook until reduced by half, about 2 minutes. Add scallops back to the pan and spoon sauce over top.
Garnish with lemon wedges & parsley, serve immediately.
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