Sweet, delicate sea scallops are roasted in a hot skillet and paired in a light lemon sauce, perfect for risotto or pasta.
- smell: The roasted scallops in the garlic butter sauce with white wine have a light and rich flavor.
- Preparation Note: Use dry-packed scallops and pat dry thoroughly for the best barbecue.
- Recommended tools: Meat thermometers are an essential tool, non-stick or good cast iron skillets are perfect for cooking scallops.
- Suggestions: Elegant enough date night to be easy for weekday dinner.
Ingredient tips for plate scallops
- scallop: Choose firm fresh sea scallops instead of small ones, which are smaller and better suited for chowder. Frozen scallops should be completely melted and slapped and dried before use.
- Sauce: Garlic, butter and white wine (Pinot Grigio, Chardonnay or Sauvignon Blanc) are all simple sauce recipes you need.
- decorate: Chopped fresh herbs and a small amount of lemon juice on top bring all the flavors together.
change
- No scallops? Try using shrimp.
- Before returning to the scallops, stir half and half in step 7 to make the cream sauce To the pot.
- Here is an extra secret to adding something like sautéed mushrooms, asparagus slices, or peas in step 7.
Taste the taste
In an airtight container in the refrigerator, keep the remaining pot stuffed scallops for up to 3 days. Reheat the scallops in the covered container of the microwave at 30 seconds intervals.
Freeze the scallops and sauce in the zippered bag for up to 3 months and then thaw in the refrigerator before heating.
What to serve with scallops
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Pot roasted scallops
Bake these scallops until golden brown, brown and crispy and top with garlic butter wine sauce.
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If frozen, the scallops in the refrigerator melt. Dry with paper towels and season with salt and pepper.
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Heat the oil over high heat in a non-stick pan. After the oil is smoked, add the scallops and cook for another 2-3 minutes, or until brown and golden.
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Flip the scallops and cook for another 1-2 minutes, or just firm and brown. Don’t overcook.
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Remove from the heat and rest on the plate.
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Reduce heat to medium and wipe the frying pan with a paper towel.
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Add butter and garlic to the pan and cook until fragrant, about 30 seconds.
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Add the white wine and cook until reduced by half, about 2 minutes. Re-spoon the scallops and spoon over the top.
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Garnish with lemon wedges and parsley and serve immediately.
- Make sure the oil is hot and the scallops are dry, then place it in a pan.
- Do not move, flip or stir them until they have a golden crust.
- Sea scallops take 3-6 minutes to cook. If they are on the smaller side, it will take closer to 3 minutes. If they are larger, it can take up to 6 minutes.
- To tell if the scallops are cooked, they should be just opaque. The texture should be slightly firm, but still tender.
Calories: 202 | carbohydrate: 4g | protein: 14g | Fatty: 13g | Saturated fat: 6g | Polyunsaturated fat: 1g | Monounsaturated fat: 5g | Trans fat: 0.3g | cholesterol: 50mg | sodium: 804mg | Potassium: 254mg | fiber: 0.05g | sugar: 0.2g | Vitamin A: 267IU | Vitamin C: 0.2mg | calcium: 13mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Dinner, main course, seafood
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