Wednesday, April 7, 2021

PAN-FRIED SCALLOPS

I don't know the reason but East Coast scallops are the sweetest scallops I have ever tasted, especially scallops from the Bay of Fundy in Nova Scotia. This is a simple and delicious way to pan fry them.



10 East Coast sea scallops
Sea salt and freshly ground black pepper
4 T unsalted butter, divided
1 clove garlic, pressed or minced
3 T white wine or white vermouth
Zest and juice of ½ lemon
Snipped chives

Dry scallops with paper towels and season with salt and pepper.
In a large skillet, melt 2 tablespoons of the butter over medium-high heat.
Add scallops and brown on one side, about 3 to 4 minutes.
Do not flip over until at least 3 minutes to get a nice brown color.
Flip over and brown on the other side.
Add the garlic and cook another minute. 
Place scallops on two warm plates. 
Add the wine, lemon zest, lemon juice, and the rest of the butter to the skillet. 
Reduce the liquid for a couple more minutes. 
Pour over scallops and garnish with snipped chives.  

Serves 2





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