Hope your weekend was as great as mine! We had an amazing dinner time on Saturday in one of the restaurants on Capitol Square here in Madison (Harvest, you have to go!). Well, we had this amazing and perfectly cooked scallops that night that it actually inspired me to make scallops for brunch on Sunday. This is actually the first time I’m using butter as an ingredient! But I promise, it's totally worth it… plus, we all workout often right? We absolutely deserve this!
This is my take on a simple, delicate and full of flavor “Pan seared scallops with herbs”.
INGREDIENTS (2 servings, 3 scallops per person)
6 fresh sea scallops.
4 tbs extra virgin olive oil.
½ tsp black pepper.
½ tsp pink salt.
¼ cup white wine (remember, if you’re cooking with it, it means its good enough for you to drink it).
3 tbs. finely chopped parsley.
2 tbs. finely chopped fresh oregano.
2 tbs. finely chopped thyme.
1 tbs. finely minced garlic.
2 tbs. butter.
½ tbs. lemon juice.
PREPARATION (10 min)
First, season each one of the scallops with salt and pepper on both sides.
Add the olive oil into a large hot pan, it is important that the oil gets hot enough too. Add the scallops one by one and carefully place them all over the pan. Once you place them, do not move them around. This is what you’re going to do: Cook them for one minute, then lower the heat to medium high, turn the scallops and cook them on the other side for 50 seconds and then remove them from the pan. IMPORTANT: to avoid overcooking just follow the process, if you keep turning the scallops in the pan you will end up with a hard plastic scallop.
Once you remove the scallops from the pan it’s time to make the sauce. Add the white wine to the same pan where you cooked the scallops (all the flavor is there!), keep moving for around 50 seconds until the wine reduces. Turn the heat off and add all the herbs, garlic, salt, pepper, lemon juice and butter. Keep moving the sauce for another minute and you’re done!
To plate, you can either add a small amount of sauce to a plate and place the scallops on top or you can just add all the sauce on top of your scallops.