Friday, April 22, 2011

Scallops with White Wine Lemon Butter Sauce

Alright, I know this photo is not good at all (I wish I could buy a DSLR camera.....but maybe someday), but I still had to post this because these scallops were so freaking good!  If you want to see a great picture of how these scallops should look, check them out at Confections of a Foodie Bride (which is where I found this recipe) because her photo is amazing.

These scallops were originally called carmelized scallops, but I had to change the name because I obviously didn't get a good sear on my scallops.  I'm no scallop expert, but I think mine didn't sear like I had hoped because 1 - I didn't have my pan screaming hot when I put the scallops in, 2 - I used a non-stick pan, and 3 - I just used regular butter, not clarified butter.  I did make sure to dry the scallops, but next time I will make sure I use a really hot pan that isn't a nonstick.

Regardless, these scallops were great and had an amazing flavor.  The lemony, buttery wine sauce goes perfectly with the scallops.  I served these with some gnocchi with a light alfredo sauce, and it was a great meal for two.....I wouldn't have minded a couple of extra scallops :)


12 large scallops (around a pound)
Pinch of kosher salt (I always use coarse sea salt)
Freshly cracked black pepper
4 Tbsp clarified butter (I admit it....I'm too lazy to make clarified butter....I just used 4 T. of regular, salted butter)
1/4 cup white sugar
1/2 cup dry white wine
1 lemon, zested and squeezed
1 Tbsp parsley, finely chopped (I left this out because I didn't have any)
8 chives, chopped (Hooray for my chives which are now coming back after sitting outside all winter!  I didn't even know they did that!)


Heat butter on medium high.

Pat scallops dry. Season both sides with salt and pepper. Spread sugar on a plate and dip one side of each scallop into the sugar before placing it (sugar side down) into the saute pan.

Cook for 2-3 minutes on each side, until the scallops are nicely seared (don't overcook or they will be rubbery!). Remove scallops from the pan and cover with foil to keep warm. Add wine and lemon juice to the pan and reduce the sauce by half.

Serve scallops topped with pan sauce, lemon zest, parsley, and chives. 

Source:  Found on Confections of a Foodie Bride Originally from Cristina Ferrare's Big Bowl of Love

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