Seared Butter Sea Scallops

"I just found out that I love scallops. I had them a couple of times and wasn't sold on them . I tried this recipe and now I love them! I didn't use wine ( had none Sprinkled with a little lemon instead."
 
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Ready In:
15mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Rinse scallops and pat dry with a paper towel.
  • Combine flour, salt, pepper and parsley.
  • Heat a 12-inch skillet over medium high heat.
  • Add 2 tbsp of butter or margarine and the garlic; cook and stir until butter is melted.
  • Dredge scallops in flour mixture, add to skillet and cook, stirring frequently for 2-3 minutes or until scallops turn opaque.
  • Remove scallops and add wine to skillet and stir for l minute.
  • Drizzle wine mixture over scallops and serve.

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Reviews

  1. This was great! Simple and good. Used 1/2 butter, 1/2 olive oil, a pinch of cayanne peppper in seasoned flour. added juice of 1/2 lemon at the end in the sauce. We'll have this again.
     
  2. I used sweet mascato, too floral in the finish, next time I will use Sauv Blanc or Pino Grigio.
     
  3. excellent and simple. I have made this recipe on half a dozen occasions and vary it with adding pesto, stir fried tomatoes and even serving the scallops in a tortilla. LOVE IT!. I make this for myself at least once a week
     
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