SEARED SCALLOPS WITH HERB BUTTER SAUCE RECIPES

Name: Seared Scallops With Herb Butter Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 1 lb dry large scallop (rinse under cold water and pat dry with paper towels); 3 tablespoons unsalted butter, cut into 6 pieces; 2 tablespoons finely diced shallots (1 medium shallot); 1/4 cup dry white wine; 1/8 cup finely chopped fresh flat leaf parsley; 1/8 cup finely chopped fresh chives; 1/4 teaspoon finely grated lemon zest; kosher salt; fresh ground black pepper; 2 tablespoons extra virgin olive oil; 2 lemon wedges, for serving

SEARED SCALLOPS WITH HERB BUTTER SAUCE RECIPE - FOOD.COM

Seared Scallops With Herb Butter Sauce Recipe - Food.com image

Make and share this Seared Scallops With Herb Butter Sauce recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dry large scallop (rinse under cold water and pat dry with paper towels)
3 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons finely diced shallots (1 medium shallot)
1/4 cup dry white wine
1/8 cup finely chopped fresh flat leaf parsley
1/8 cup finely chopped fresh chives
1/4 teaspoon finely grated lemon zest
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
2 lemon wedges, for serving

Steps:

Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
Add 2 tablespoons olive oil and heat until quite hot.
Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
Let the pan cool for a minutes before you make the sauce.
When pan has cooled somewhat, return it to medium heat.
Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
Add wine and simmer until reduced by half, another 1-2 minutes.
Add the herbs and lemon zest.
Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
Return the scallops and any accumulated juices to the pan.
Gently roll the scallops in the sauce to warm them through.
Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Nutrition Facts : Calories 464.2, FatContent 32, SaturatedFatContent 13.1, CholesterolContent 100.2, SodiumContent 896.2, CarbohydrateContent 10.7, FiberContent 0.4, SugarContent 0.6, ProteinContent 28.1

SEARED SCALLOPS AND HERB BUTTER SAUCE RECIPE | MYRECIPES

Seared Scallops and Herb Butter Sauce Recipe | MyRecipes image

Sear scallops in a cast-iron skillet and top with a savory pan sauce of butter, white wine and herbs. Serve with Roasted Green Beans and orzo for a dish that's perfect for dinner guests.

Provided by Mary Drennen

Yield Serves 4 (serving size: about 1/2 cup orzo, 3 scallops, and 1 1/2 tablespoons sauce)

Number Of Ingredients 14

Ingredients

¾ cup uncooked orzo
2 tablespoons chopped fresh parsley, divided
2 tablespoons chopped fresh chives divided
2 teaspoons extra-virgin olive oil
? teaspoon kosher salt
1?½ pounds large sea scallops
.38 teaspoon kosher salt, divided
.38 teaspoon black pepper, divided
Cooking spray
? cup dry white wine
1 tablespoon chopped shallots
1 tablespoon white wine vinegar
3 tablespoons chilled butter, cubed
1 teaspoon chopped fresh thyme

Steps:

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. 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.

Nutrition Facts : Calories 382 calories, CarbohydrateContent 29 g, CholesterolContent 79 mg, FatContent 12.9 g, FiberContent 1.3 g, ProteinContent 32.8 g, SaturatedFatContent 5.9 g, SodiumContent 577 mg

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