Sautéed Scallops
Updated Aug. 22, 2022
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- 1pound sea scallops, patted dry
- Kosher salt, to taste
- 1tablespoon dry white vermouth or white wine
- 1tablespoon finely chopped parsley, for garnish
Nutritional analysis per serving (4 servings)
158 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 14 grams protein; 446 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
- Step 2
Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
- Step 3
Garnish with parsley before serving.
Private Notes
Comments
I find that if after I pat the scallops dry, I put them uncovered in the refrigerator -- for up to half an hour -- they emerge even drier. That helps with getting a better sear and crust.
Drying scallops, as others have said is critical, as is giving them space in the pan. You really don't want them touching each other in order to get consistent cooking. And with timings this short and precise, I also recommend being very deliberate and systematic with how you put them down in the pan. I place them in a spiral going clock wise and start my timer just as the first goes down. Then I turn and remove in that same order. Going in random order can mean huge differences in cooking time.
It is critical that the scallops are patted very dry. Adherence to this will give you perfectly seared scallops. A simple step, not to be ignored.
I should have cooked them in a black fry pan, as they didnt take on much color. But mmmmm. I put a little garlic powder in the butter. when they were done, I added previously cooked fettucine nests to the frying pan, some capers, some cooked and cut up asparagus, broiled thin lemon slices, parsley and finally butter-toasted bread crumbs.. I used frozen scallops as they are not out of season. Whole thing was superb.
This is the way I have been searing scallops for several years, using a cast iron skillet. I use ghee instead of butter, because it has a higher smoke point, but it also doesn't foam. I hadn't been adding the white wine to make sauce until I read this recipe. It's definitely an improvement. BTW, of course you're going to get spattering -- that's the nature of searing on a hot skillet. Use a grease spatter screen to keep the oil off the stovetop.
Followed recipe with convection roasted cauliflower. Delicious.
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