Pan-Seared Scallops with Wine Sauce
A delightful seafood dish featuring perfectly seared scallops served with a light and aromatic white wine and garlic pan sauce. Ideal for a special dinner or an elegant weeknight meal.
Ingredients
- 1 pound large sea scallops patted very dry
- 1 tablespoon olive oil
- ½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- to taste _ salt
- to taste _ black pepper
- 2 tablespoons fresh parsley chopped for garnish (optional)
Instructions
- Thoroughly pat scallops dry with paper towels and season generously with salt and black pepper on both sides.
- Heat a large, heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat. Add olive oil and heat until shimmering and almost smoking.
- Place scallops in the hot pan in a single layer, ensuring not to overcrowd. Cook undisturbed for 1.5 to 2 minutes per side, until a deep golden-brown crust forms and the scallops are opaque.
- Remove scallops from the pan and set aside on a plate. Keep warm.
- Reduce heat to medium. Pour the white wine into the hot pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 1-2 minutes.
- Whisk in the unsalted butter and minced garlic. Continue whisking until the butter has melted and emulsified with the wine, creating a glossy sauce. Cook for 1 minute until garlic is fragrant.
- Return the seared scallops to the pan and gently toss them in the sauce to coat evenly.
- Serve immediately, garnished with fresh chopped parsley if desired.
Notes
For best results, use large, dry-packed sea scallops. If using wet-packed scallops, rinse them thoroughly and pat them extremely dry with paper towels, or even let them air-dry in the refrigerator for 15-30 minutes. Do not overcrowd the pan, cook in batches if necessary, to ensure a good sear. Serve immediately with pasta, risotto, or a simple green salad.