pan-seared scallops w. browned butter wine sauce
 
 
Ingredients
  • 5–6 large scallops
  • 2 tsp. olive oil
  • 2 tsp. plus 4 tbsp. unsalted butter
  • ¾ cup chardonnay
  • 2½ tbsp. shallots, minced
  • 2 tbsp. fresh parsley, finely chopped
  • 2 tbsp. green onions, sliced
  • Salt and pepper
Instructions
  1. Rinse scallops under cold water, and then gently pat dry with paper towels.
  2. Warm a large skillet over medium-high heat for 1 to 2 minutes, and then add the olive oil and 2 teaspoons of butter. Once the butter is melted, season both sides of the scallops with salt and pepper.
  3. Gently place the scallops in the skillet using tongs, leaving room between each scallop. Sear the scallops for approximately 2 minutes on each side, until they're almost firm to the touch. Do not move scallops around while cooking. The scallops should have a ¼-inch golden crust on each side, while still being translucent in the center.
  4. Remove the skillet from the heat, and then transfer the seared scallops to a plate. Place in a warm area until you're ready to serve.
  5. Return the skillet to the stove and place over medium-high heat. Pour ¾ cup of chardonnay into the skillet to deglaze the pan. Bring the wine to a boil and cook for 2 to 3 minutes until the liquid reduces by about half, and then use a wooden spoon to scrape down the brown bits. Now, reduce the heat to medium, and add the shallots. Cook for an additional 1 to 2 minutes.
  6. Reduce the heat to low, and then add 4 tablespoons of butter to the pan and whisk until it's melted. Stir in the fresh parsley and green onion, and then add salt and pepper to taste.
  7. Plate the desired amount of scallops, and then drizzle the browned butter wine sauce on top. Garnish with chopped parsley and diced green onion.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2017/01/04/catch-day-pan-seared-scallops-w-browned-butter-wine-sauce/