Pan Seared Scallops {Wine Reduction Sauce, too!}


Oh, how I LOVE this simple concoction of yumminess!!! It might even top my baked scallops with crackers crumbs and wine sauce… It’s close. This is lighter and easier to prepare and it’s good any time, any day…

Surf & Turf Baby!!! Scallops that are so simple to make you'll be wondering why you've gone so long without these in your life...
Surf & Turf Baby!!! Scallops that are so simple to make you’ll be wondering why you’ve gone so long without these in your life…

I only use the BIG sea scallops. 1 pound usually gives you 8-10 scallops. Enough for 2 people, in our house anyway! So, when you get them from your fish monger as how many is in 1 pound then go from there.

Dry them off pretty good and make sure they are clean. If there is a little piece, called the beard, attached to the side of it – you’ll want to remove that. It’s tough and you don’t want to eat that part.

Sprinkle sea salt, fresh cracked pepper and a little paprika on the exposed side.

Preheat a non-stick pan. You want it pretty hot.

Heat 2 tbsp of olive oil and butter, equal amounts of both. You can always add more. It really depends on the size of the pan you’re using. You can use a smaller pan and do the scallops in a couple of batches. The oil will keep the butter from burning.

You don’t want to burn the butter, so as soon as it starts to brown add the scallops, seasoned side down. Don’t crowd or you will steam the scallops, not what we want here, you want to sear them.

Season the other side of the scallops while the first side is cooking away.

Don’t touch them. Don’t move them. Let them sear!

Serve these bad boys with or without the yummy wine reduction/butter sauce. Either way, they are delicious & super easy to make!
Serve these bad boys with or without the yummy wine reduction/butter sauce. Either way, they are delicious & super easy to make!

Using tongs, lift one up just enough to see if they’re browning, after about 2-3 minutes. Flip them over when they look like the picture above. Cook for another 1-2 minutes.

Check them for doneness. The inside should be opaque white. They will continue to cook through when you remove them from the pan, so take that into consideration. Just take a knife and cut one in half. It will be okay.

If they are over cooked they get chewy. You don’t want chewy scallops now do ya!?

If you are doing the scallops in batches, add fresh oil & butter as needed. Make sure the pan heats through again before adding the second batch of scallops. If the butter and oil start to brown too fast or smoke at all, remove the pan from the direct heat.

Set scallops aside & keep warm while you prep your sauce.

Now for the wine sauce:

Pour 1/4-1/2 cup of white wine {I use Pinot Grigio} to deglaze the pan while it’s still hot. Add a little more butter if you’d like. It helps to make pan sauce a little smoother. It shouldn’t need salt & pepper, but taste and season to your liking. I’ve thrown in a little bit of lemon juice to give it a little kick. Add a little dried parsley, or fresh if you have it. Reduce the wine, cooking for only a minute or 2 over medium heat. Stirring constantly and making sure you’re pulling up all of that browned goodness that is on the bottom of the pan

Pour over scallops when serving. We serve it over rice pilaf and have roasted asparagus on the side. It’s a simple, but delicious meal that is one of our favorites!!!

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