Seared Bay Scallops

Seared Bay Scallops

from lastingredient.com
12 min
4 servings

With shallots, white wine and lemon juice, these bay scallops are a quick and easy appetizer. They cook in minutes to a perfect golden brown.

Ingredients

  • 3/4 pound bay scallops
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 shallot (minced)
  • 1/4 cup dry white wine
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley
  • 2-4 lemon wedges

Directions

  1. 1

    Pat the scallops dry with a paper towel.

  2. 2

    Heat the olive oil and butter in a large skillet over medium high heat. Once the butter has melted, sauté the shallots until they have softened, about 2 minutes. Add the wine and continue cooking until the liquid has reduced by half, about 2 minutes. Sprinkle in the salt and pepper.

  3. 3

    Place the scallops in the skillet making sure not to overcrowd them. Cook for 1-2 minutes per side until browned and opaque.

  4. 4

    Toss the scallops with parsley and a squeeze of lemon juice before serving.

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