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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

PAN-SEARED SCALLOPS WITH HERB BUTTER SAUCE Recipe

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This recipe for PAN-SEARED SCALLOPS WITH HERB BUTTER SAUCE is from The RUBINO GIRL'S Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1lb dry sea scallops
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
kosher salt and fresh black pepper to taste

SAUCE
3 tablespoons unsalted butter
1 medium shallot finely diced
1/4 cup dry white wine
1/8 cup finely chopped fresh chopped tarragon
1/8 cup finely chopped fresh chopped chives
1/4 teaspoon lemon zest
kosher salt and freshly ground black pepper
2 to 3 lemon wedges reserved for serving
Directions:
Directions:
Remove the tough muscle from the side of the scallop, if not already removed
Sprinkle scallops on both sides with salt and pepper.

Heat a skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter. Heat until decently hot.

Pat the scallops dry once more, then add onto the pan in a single layer. Do not over-crowd. Let sear for 1 to 2 minutes. Using tongs, turn the scallops and let sear until the other side is equally browned (another 1 to 2 minutes). Scallops should be almost firm to the touch when done. Remove the scallops from the pan onto a plate, and set aside to keep warm.

Return the pan to the stove and lower the heat to medium. Add 1/2 tablespoon of butter and the shallots. Saute for about a minute. Add the wine and simmer until reduced by half. Add the herbs and lemon zest, then turn the heat to low.

Add the remaining butter, and whisk constantly until all the butter is melted.

Return the scallops briefly to the pan, and gently roll them in the sauce.
Taste the sauce, and add more salt and pepper to taste.
Serve with arugula and lemon wedges.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The trick to making scallops is to be sure they are completely dry and the pan is hot.

"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


"Do not overcook this dish. Most seafood...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

 

 

 

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