Another quick and easy meal that is sure to impress your family and friends. Serve with sliced tomatoes and orzo. Be sure to drizzle plenty of sauce over the pasta.
Sauteed Sea Scallops
- 1 lb. sea scallops
- 1 ½ tbsp. olive oil
- 2 tbsp. butter
- 2 tsp. garlic, chopped
- Freshly ground pepper to taste
- ¼ cup dry white wine
- 1 tsp. chives, snipped for garnish
Have everything measured and ready to go before you start cooking. This recipe only takes a few minutes so you must be prepared.
Preheat oven to 210° F.
Rinse and pat dry the scallops.
Add olive oil and butter to a frying pan set on medium-high heat. Add the scallops when the foam subsides. Sear 2 – 4 minutes per side. Make sure they are golden edging into brown before you turn them.
Add garlic when you turn the scallops.
When they have reached the proper color, remove the scallops to a bowl and set in the oven to keep warm while you make the sauce.
Spoon out the garlic from the frying pan. Skim off some of the fat that has floated to the top. Carefully add the wine, all the while scraping in any browned pieces on the sides and bottom of the pan. Cook until the mixture reduces by about ⅓.
Lay the scallops on a bed of orzo either on a platter or individual plates. Lace the sauce over the dish, top with chives and serve.