Unlock the buttery, nutty taste of bay scallops by searing them quickly and then simmering them in a simple white wine reduction.
- 1 pound sea scallops, patted dry
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ tablespoons olive oil
- ¼ cup minced shallots
- 2 cloves garlic, minced
- ½ cup dry white wine
- 3 tablespoons minced fresh parsley
- 1 Season scallops with salt and pepper.
- 2 Heat oil in a large skillet over medium-high heat until shimmering. Add scallops and sear until browned on the bottom and moisture appears on the top, about 2 minutes. Flip and sear for 2 minutes on the other side.
- 3 Reduce heat to medium. Add shallots and garlic; stir until shallots are lightly browned, about 2 minutes, being careful not to burn the garlic. Add wine and stir until the liquid starts to reduce, 1 to 2 minutes. Sprinkle with parsley and serve.
- Calories 228.6
- Carbohydrate 8.5 g
- Cholesterol 68.5 mg
- Fat 6.2 g
- Fiber 0.2 g
- Protein 28.9 g
- Saturated Fat 0.7 g
- Sodium 476.7 mg
- Sugar 0.7 g