Easy Scallop Saut
- Difficulty: Easy
- Servings: 3
- Nutrition per Serving: Calories 349, Total Fat 17g, Saturated Fat 10g, Cholesterol 91mg, Sodium 381mg, Carbohydrates 17g, Dietary Fiber 0.5g, Sugars 1g, Protein 28g
- Total Time: 15 minutes
- Preparation: 5 minutes
- Cooking: 10 minutes
Ingredients
- 1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup chopped shallots (about 2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, halved
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Instructions
- Prepare the scallops: If using bay scallops, leave them whole. For sea scallops, slice each one horizontally in half. Season generously with kosher salt and freshly ground black pepper, then toss lightly with all-purpose flour and shake off the excess for a perfect light crust.
- Heat 2 tablespoons of the unsalted butter in a large saut pan over high heat until sizzling hot. Add the scallops in a single layer for even browning. Reduce heat to medium and cook without moving until lightly golden on one side, about 2 minutes. Flip and brown the other side, totaling 3-4 minutes for tender, succulent results.
- Stir in the remaining butter along with chopped shallots, minced garlic, and fresh parsley. Saut for 2 minutes, letting the flavors mingle and coat every scallop. Pour in the dry white wine, simmer for 1 minute to deglaze and create a silky sauce, then taste and adjust seasoning.
- Serve immediately with a bright squeeze of fresh lemon juice to elevate the dishyour kitchen will smell irresistible, and the first bite will melt in your mouth!
Recipe adapted from Barefoot in Paris, Copyright 2004 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
