First and foremost, you want dry scallops. Be sure to pat dry your scallops to rid the moisture and season them on both sides with S&P, I also sprinkle them with some garlic seasoning. What? I love garlic! You also want to be sure that your pan is sizzling HOT so you get those delicious markings on the outsides (all clad frying pan will work best). As soon as you add the olive oil, you’ll see the sizzle and then drop those bad boys into the pan. They cook fast and after you remove them from the pan, they will continue to cook, so no need to be nervous of eating raw scallops! Keep in mind, you don’t want to overcook them, because then they will taste like rubber bouncing balls, which then means you wasted your money too! You also don’t want to overcrowd them in the pan and create the steamer effect. I did my scallops in two batches.
I let these guys cook about 2 minutes on the first side, flip and cook another minute plus on the second side. I remove them quickly to a plate while I get ready for the amazing sauce. The pan will look a bit messy with all the scallop bits and juices, but do not throw down the drain. This help builds the flavors and makes a wonderful pan sauce because it is packed full of flavor. Keeping the pan at med-high heat, drop the butter and watch it melt…
When the butter is completely melted, it’s time to pour in the white wine. I had some Yellowtail Tree-free Chardonnay in the fridge, but feel free to use what you like/have-Pinot Grigio’s work well for this too. Just promise me you’ll use some good wine, you just spent $$$ on the scallops and we don’t want them to swim in bad tasting, cheap wine. Obvi! The wine will bubble and steam, and you’ll need your whisk or spoon in there to stir it around and scrape at the bits on the pan. This will then soften up and dissolve into the liquid, which makes cleaning the pan much easier and flavors that lovely sauce. As it reduces to the right consistency, I remove it from the heat and serve it over the scallops
*Since these cook so fast, be sure to prepare/have your sides ready. Remember the scallops cook in about 5 minutes, and the sauce is done under 5 as well. Bon Appetito my fellow scallop sailors!
Pan-seared scallop ingredients:
- 8 large dry scallops
- Garlic seasoning
- 2 tbsp olive oil
- 1 1/2 tbsp butter
- 1/2 cup white wine
- *parsley for garnish at the end
- Pat the scallops dry with towel or paper towels. Sprinkle salt and pepper over the scallops (both sides).
- Heat olive oil in a frying pan (don’t use non-stick) over high heat. When oil is hot, place the scallops in the pan with at least one or two inches between them (so they don’t crowd and steam one another). After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned. Remove from heat and set on serving dish(es).
- While still on high heat, drop a pat of butter into the pan. Move the pat around the pan until melted completely.
- Pour in the wine and use a whisk or spoon to scrape the bits from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency.
- Immediately remove from heat and serve with scallops.