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Seared Scallops – Fancy & Healthy

After tons of traveling and tasting last month, it was back to sticking with a healthy eating plan this week. By Thursday, I was tired of chicken, didn’t feel like firing up the grill and wanted something a little special. So when I found some fresh-caught jumbo scallops in Hy-Vee’s seafood section, I knew I was in business.

Scallops can be both an easy healthy option and the centerpiece of an elegant meal. The preparation I tried out this week was delicious (and the Hubs loved them too) and can serve both purposes. Paired with a simple salad, it’s a quick and healthy weeknight option. But in a few weeks for a dinner party, I plan to dress it up a little with more herbs, a side of risotto and some haricot vert (just calling string beans by that name feels fancy!).

Don’t feel like you HAVE to have every ingredient on-hand to try out this recipe. I substituted red onion for the shallots and omitted the parsley. It was still fantastic.

Ingredients

  • 1 to 1 1/4 pounds dry sea scallops, approximately 16
  • 4 teaspoons unsalted butter (divided)
  • 2 teaspoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup chopped shallots (2 large)
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/3 cup dry white wine
  • 1 lemon, cut in 1/2

Directions

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the oil and half the butter to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Remove scallops and keep warm.

Melt the rest of the butter in the pan, then add the shallots, garlic, and parsley and saute for 2-3 minutes. Add the wine, scraping the bottom of the pan to deglaze. Cook for 1 minute, and taste for seasoning. Finish it with a squeeze of lemon juice.

Top scallops with butter sauce. Serve immediately.

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One Comment Post a comment
  1. Sounds wonderful! Scallops are one of my favorites. Thanks for posting.

    March 9, 2012

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