As promised after a few requests on my Instagram etc here as promised is my sauteed scallops recipe. It’s a perfect summer dinner in my opinion not complicated and just look at these babies,….. perfection. I am lucky enough to shop the restaurant walkin but when going to the market I look for dry packed sea scallops. I do 4 per person and thats more than enough for me. Honestly I eat 3 and give Mike the extra so its a win win in our house.
Sauteed Sea Scallops
- 8 large Dry Packed Sea Scallops
- Flour enough for dusting
- 1 tsp pepper add to flour
- 1/2 tsp paprika add to flour
- 1/2 cup olive oil - eye this more or less depending on your pan size
- 1 tbsp butter
- 1/2 cup dry white wine you know the rule what ever you would drink or serve
Put flour in a shallow bowl add pepper and paprika and dust both sides. I omit salt because the scallops have their own so that is to your taste. Get your pan / oil / butter hot and sear scallops maybe in two batches. Again depending on your pan. You dont want to over crowd them. Brown on both sides and baste see photo this is a key step people often skip but so worth it for even cooking and browning. Plus cherish that melted butter. At the late 1 minute add your white wine to the pan and deglaze it - you can even remove your scallops if your worried they will over cook than add the wine and pour the jus over the scallops for resting phase and when plating
When they are done cooking place on a plate to rest for 2 - 3 minutes so juices cool a bit and remain in the scallop.
I like to serve them on a bed of something, mashed potatoes as I did here or brown rice or even a quinoa and than have crunchy salad or slaw. Voila dinner is served and if your feeling fancy take time with plating and garnish with lemon wedge, parsley etc
Now look at this yummy little dish – where is this taken? The new Bistro in town? Nope Home Sweet Home! Try it out and let me know how they turn out for you or if you do yours a different way please share.
Have a great week!