Scallops Sauteed in Browned Butter and White Wine
Author Notes:
Scallops are expensive, yes, but once in a while, so worth it. This recipe is from my mom, and it takes about ten minutes start to finish. Without fail, the scallops wind up beautifully browned on the outside and soft and buttery on the inside. The pan sauce, with just a tablespoon of butter, tastes amazingly rich. Be sure to remove the side-muscle, if present.
Serves: 2
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3/4
pound scallops
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all purpose flour, for dredging
-
1/2
cup white wine
-
1
tablespoon butter
-
1
tablespoon fresh chopped chives or dill (I used chives)
-
1
teaspoon lemon peel
- dredge scallops in flour (lightly)
- spray pan with cooking spray and saute scallops over medium heat until done (about 3 minutes)
- remove scallops and set aside
- add wine to pan and scrape up browned bits. simmer until reduced (about 3 minutes)
- add chives/dill and lemon peel
- add butter
- spoon sauce over scallops and serve hot
- for this (and more like it) please visit www.tastethentell.blogspot.com. enjoy!
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Great recipe! I tried it and loved it. My only comment is that there is no salt in this recipe, not sure if that is intentional or not.
This was a very simple recipe yet absolutely delicious! I made it for my girl friend. I didn't use non-stick cooking spray but put a little bit of EVOO in the pan.
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