Seared Sea Scallops with Wine Sauce
These decadent seared sea scallops with wine sauce are a rich, buttery, and luxurious. This tutorial will walk you through how to prepare this classic shellfish dish.
Servings: 2 people
- 9 ounces sea scallops Dry packed or chemical-free
- ¼ teaspoon sea salt
- 3 tablespoons butter, divided
- ½ cup white wine
- ¼ cup lemon juice (juice from 1 lemon)
- 2 garlic cloves, diced
- handful fresh herbs, reserving some for garnish
Pat scallops until they are very dry, sprinkle with salt, and pat dry again. Damp scallops will not sear properly.
In a heavy bottom pan (like cast iron), heat 1 ½ TB butter on high until it begins to brown. Add scallops and let them sit on one side for 1 ½ - 2 minutes per side, until each side is golden brown. Remove scallops from pan, and keep them in a covered dish so they stay warm.
Reduce heat to medium. Add remaining butter to pan, and allow it to melt. Add wine, lemon juice, and garlic. Allow sauce to reduce by about half. Turn off heat, and stir in most of the herbs, reserving some for garnishing. Add scallops back into the pan for about a minute to warm them up again.
Calories: 300kcal | Carbohydrates: 9g | Protein: 16g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 945mg | Potassium: 358mg | Fiber: 1g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 15mg | Calcium: 31mg | Iron: 1mg