Pan Seared Scallops with a Garlic White Wine Sauce

Pan Seared Scallops with a Garlic White Wine Sauce

from thebewitchinkitchen.com
Main Course
12 min
395 kcal / serving

This recipe for Pan Seared scallops with a white wine garlic cream sauce is perfect for unexpected guests or an indulgent weeknight meal.

Ingredients

  • 2tbsps butter
  • 4 clovesgarlic (large)
  • ½ cupnobilo white wine (i used sauvignon blanc)
  • 3tbsps chopped, fresh parsley
  • ½ tspred pepper flakes
  • ½ cupheavy cream
  • 1 tbspbutter
  • 1 tbspolive oil
  • 2 lbsmsc certified sea scallops (look for the msc blue fish label)
  • salt and pepper

Directions

For the cream sauce

  1. 1

    In a medium sauce pan, over medium heat add the butter and garlic. Saute for about 1-2 minutes or just right before the garlic begins to brown.

  2. 2

    Deglaze with the wine, turn heat to medium and reduce until half the liquid is gone.

  3. 3

    Add the parsley, red pepper flakes, and cream. Turn the heat to low and simmer until the cream thickens. About 4-6 minutes. Set aside while you cook the scallops.

For the scallops

  1. 1

    Rinse the scallops, pat with a paper towel until dry and season both sides with a little sea salt and pepper.

  2. 2

    In a cast iron pan, over medium high heat, heat the butter and olive oil for a minute or two (or until the pan sizzles when you add a drop or two of water).

  3. 3

    Add the scallops, careful not to overcrowd the pan, and cook until opaque. This is takes about two minutes on each side (depending on the size of scallop.

  4. 4

    Pour the garlic cream sauce over the scallops and serve.