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Category:Description
Jumbo sea scallops simply prepared are always the best! These are pan seared in a little butter, then topped with herbs, garlic, and capers.
Scale
Ingredients
- 1 and 3/4 lbs sea scallops
- 1 to 2 tablespoons of olive oil
- 3–4 tablespoons of salted butter. (no to margarine)
- 1/4 cup of fresh parsley, chopped fine
- 2 large cloves of fresh garlic, minced fine
- 1/2 cup of white wine or vermouth
- White pepper to taste
- 1 tablespoon salted capers
Instructions
- Dry the sea scallops on paper towels. Set aside.
- Season with white pepper. It’s impossible to remove the salt from the capers so resist the urge to salt the scallops. If you do, do so with a light hand.
- When you are sure the scallops are dry, heat a large frying pan over medium high heat.
- Add the olive oil. When the olive is hot, add the butter.
- Wait until the butter begins to take on a golden color and foam before carefully adding the scallops. Lay them flat in the pan, in a signle layer.
- Sauté for 3 to 5 minutes, turning the scallops to the other side when one side has become golden brown.
- Remove to a warm plate while you prepare the sauce.
- Lower the heat, and to the pan – add the garlic and parsley. Stir quickly but do not allow the garlic to burn.
- After a minute or so, add the white wine or vermouth and a tablespoon of butter.
- Stir well to combine and pour over the scallops.
- Serve them immediately over rice or pasta.
Notes
- Serve over butter and garlic rice or spinach linguine. A green salad or steamed squash and you have a spectacular meal! Oh, and don’t forget to serve white wine.
Nutrition
- Serving Size: 2
