Wednesday, March 5, 2008

Seared Sea Scallops

Mmmmm-mmmm! We love seafood, just about any of it! We'll take it sauteed, fried, steamed, slathered in butter, lightly herb seasoned or raw in sushi. One of Adam's favorites is sea scallops. I don't get them very often though as they are getting more and more expensive.

They can be a little tricky to prepare as if you cook them too long you end up with rubber door stoppers rather than delicate fish flesh. And since I dont' cook with them often, I struggle with ways to prepare them that are tasty, interesting, and not threatening to be overcooked!

I found this great recipe on AllRecipes.com last year while out searching for something I could prepare with scallops. It is so freaking good- and beautiful to serve too! I modified it a little, served it with bread to dip in my sauce and a nice fresh salad. Yummy.


Seared Sea Scallops with White Wine Sauce
Modified from AllRecipe.com

  • 1/2 tsp. Oregano
  • 1/2 tsp. Thyme
  • 1 tsp. Salt
  • 1/4 tsp. Black Pepper
  • 2 Tbsp. Flour
  • 2 tsp. Grated Parmesan
  • 12-18 Fresh Sea Scallops
  • 2-3 Tsbp. Olive Oil
  • Juice of 1/2 Lemon
  • 1/2 C. Dry White Wine
  • 1 Tbsp. Butter
  • Lemon Juice


  1. In a large ziplock bag, comgine the dry ingredients and shake to mix. Add in the scallops and shake to lightly coat them.
  2. In a large saute pan, heat the olive oil and lemon juice over medium-high heat.
  3. Place as many scallops as you can in a single layer into the hot pan. Cook the bottoms of the scallops until nicely browned and then manually flip to brown the top. Each side should only take about 3-4 minutes and the centers should be cooked through when completed both sides- slice a big one open to check.
  4. When browned, move to a bowl to keep warm and cook any remaining scallops in the same manner. I covered my bowl with foil to keep the shellfish warm and moist.
  5. After removing all cooked scallops, make a sauce to by adding wine, butter, and additional lemon juice to your taste. Stir over med-high heat to simmer and reduce, adding all the browned bits into the mix.

1 comment:

Kate said...

My poor husband loves scallops and his evil wife refuses to make them since she doesn't like fish. Good thing her parents always serve them for dinner for my poor boy.