Sautéed Sea Scallops in White Wine Butter Sauce

Sautéed Sea Scallops in White Wine Butter Sauce

 

Yield: 4 appetizer servings

2 Tbsp. olive oil
Salt and pepper
1 lb. fresh sea scallops
1 Tbsp. minced shallot or onion
1/4 c. dry white wine
2 tablespoons cream
3 ounces cold cubed unsalted butter

Heat a large sauté pan over medium high heat. Season scallops with salt and pepper. Add the oil to the sauté pan and place the scallops in the pan, making sure to space them evenly apart. Sauté about 2 minutes per side, making sure not to move them around too much. This will help to get a good sear on them. Add the shallots and sauté for another minute (at this point you can start to move the scallops around to finish the cooking process). Add the wine and cream and reduce by half. Turn the heat to low and swirl in the butter until just melted and the sauce is warm. Be careful not to get the sauce too hot or it will separate. Serve the scallops right away.

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Sautéed Sea Scallops in White Wine Butter Sauce

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