Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, July 27, 2013

Pan-Seared Scallops with Browned-Butter Wine Sauce

Recipe updated November 2015

One of the most flavorful ways to enjoy tender, sweet sea scallops is also one of the simplest to prepare: a quick sear in butter to caramelize the outside and leave the inside soft and moist. The key is the pan. Nothing works better than hot cast-iron for turning the scallops wonderfully golden brown without overcooking them.

The butter will begin to brown as the scallops sear, but it needs a few minutes longer to darken and develop that nutty browned-butter taste. A splash of white wine and a little floral basil add a bright finish to the sauce.

Note: I served the scallops with a side of wild rice and simple salad greens, but white rice, couscous, or the salad alone would work well too.

If you're a scallop and pasta fan, check out Shrimp and Scallop Pasta with Light Alfredo.

Serves 2

  • 2 tbsp unsalted butter, divided
  • 8 sea scallops (about 2/3 lb, depending on size)
  • sea salt
  • freshly ground black pepper
  • 1/4 cup dry white wine
  • 2 tsp thinly sliced basil
  • wild rice and side salad for serving, optional
Sea Scallops
  1. Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon of butter and let it melt until sizzling. Season the scallops with salt and pepper and add to the pan. Sear on 1 side, undisturbed, until golden brown, 3 minutes. 
  2. Turn the scallops and sear another 2-3 minutes, until golden brown on the other side and slightly opaque in the middle. Transfer to a plate.
  3. Add the remaining 1 tablespoon of butter, wine, and basil to the skillet. Cook, stirring constantly, 30 seconds.
Beginning to Sear
Seared Scallops 
Browned-Butter Wine Sauce
Plate the scallops and spoon the browned-butter wine sauce over top. Serve with wild rice and a side salad, if desired.

Pan-Seared Scallops with Browned-Butter Wine Sauce

No comments:

Post a Comment