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I just returned from an unexpected getaway to the Florida coast and other than my desperate desire for the warmth of the sun, I had also completely forgotten how much I missed the delightful goodness of FRESH seafood! As my dear friend and I ate our way through all of the wonderful local establishments that surrounded us, our farewell dinner consisted of the sweet and delicate meat of pan-seared scallops and couscous. It occurred to me how easy and quick scallops are to make and good gosh, why hadn’t I shared this with my “sisters”?
Not only are scallops quick and easy (I mean seriously, talk about a luxurious dinner for two on the table in less than 15 minutes…I’m just sayin’!), They are an EXTREMELY healthy dining choice! Scallops are an excellent source of low-fat, high quality protein and packed with heart-healthy omega 3 fatty acids – magnesium and potassium. So what are we waiting for? Let’s get cooking!!!
Pan-seared Scallops with white wine reduction
This is my husband’s all-time favorite and I’m tellin’ ya, it’s super easy and delish if you remember one thing…SCREAMING HOT SKILLET!
1-1 1/4 # DRY scallops (must be completely patted dry before cooking!)
2 tsp butter
2 tsp extra-virgin olive oil
S & P
2 Tbs white wine
4 Tbs chicken broth OR fresh lemon juice
Cooked rice, couscous or orzo to serve under scallops
Add butter and oil to large skillet on high heat. Salt/pepper both sides of scallops. Once skillet is hot, and I mean starting to smoke hot, add scallops and sear 1 1/2 minute on each side. (How quick is that??!) This will create a perfectly carmelized crust, just DO NOT overcook! Remove from pan and place on plate.
While pan is still hot, deglaze with wine and broth/lemon juice, stirring to loosen up all the lovely, delicious bits that the scallops left behind. Once it has reduced slightly, pour over the scallops that are nestled on your choice of rice, couscous or orzo. Eat immediately and enjoy every single morsel!