Tuesday, October 23, 2012

Seared Sea Scallops in Herb Butter Sauce

 Scallops are a great alternative when you're not in the mood for fish. My Dad looooooves scallops. Typically he bakes them in a little bit of butter, white wine, salt & pepper which is amazing but I think my Dad will like the recipe below as well! Super easy but it looks like you slaved in the kitchen.


3/4 cup uncooked orzo
2 tablespoons chopped fresh parsley, divided
2 tablespoons chopped fresh chives divided
2 teaspoons extra-virgin olive oil
1/8 teaspoon kosher salt
1 1/2 pounds large sea scallops
3/8 teaspoon kosher salt, divided
3/8 teaspoon black pepper, divided
Cooking spray (I used grapeseed oil)
1/3 cup dry white wine
1 tablespoon chopped shallots
1 tablespoon white wine vinegar
3 tablespoons chilled butter, cubed
1 teaspoon chopped fresh

Prepare orzo according to package directions, omitting salt and fat. Drain. Return to pan; stir in 1 tablespoon parsley, 1 tablespoon chives, olive oil, and 1/8 teaspoon salt. Keep warm.

Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat scallops with cooking spray (I use grapeseed oil in the bottom of the skillet and omit the cooking spray.) Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
Combine wine, shallots, and vinegar in a saucepan; bring to a boil. Cook 5 minutes or until liquid reduces to 1 tablespoon. Reduce heat to low. Add butter cubes, 1 at a time, whisking after each addition until butter is fully incorporated. Stir in 1 tablespoon parsley, 1 tablespoon chives, 1 teaspoon thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Serve scallops with sauce and orzo.

Recipe Found Here

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