Enjoy a restaurant-quality Pan Seared Scallops Recipe, in the comfort of your home. You will find it impossible to resist the unique texture and flavor of this seafood dish.
2tablespoonsItalian parsley(optional) fresh, chopped, to garnish
Instructions
Place the dry scallops in a shallow dish.
Season them to taste, with salt and pepper.
Sprinkle with cajun and paprika, use about half of the ⅛ teaspoon for each spice. We will use the other ⅛ teaspoon after they are flipped.
Heat large pan over medium-high heat.
Add 2 tablespoons of olive oil and 1 tablespoon of butter.
Place the seasoned side of the scallops down in the pan.
Sear them until they release easily from the pan, usually within 2 minutes, depending on the size of your scallops. As they are cooking, re-season the tops with the spices, salt, and pepper to taste.
Flip them over, add the remaining tablespoon of butter and cook for about 1 minute until white, opaque and firm.
Transfer to a warm dish and cover loosely with a piece of aluminum foil.
Lower the heat to medium, add 1 tablespoon of olive oil. Add the garlic and the french shallots. Sautee for a couple of minutes until they begin to soften.
Increase the heat to medium-high. Add 3 tablespoons of white wine and scrape the bottom of the pan with a wooden spoon.
Keep stirring until the sauce thickens slightly. Add the chopped green onions and saute for a few more minutes.
Turn the heat off, remove the pan from the heat and return the scallops back to the pan, basting them with the sauce.
Transfer to a serving dish, garnish with chopped parsley and serve immediately.
Notes
When possible, always purchase dry scallops (see below for more info).
Rinse them quickly under cold water and pat dry with a tea towel.
Overcooking this seafood results in a rubbery taste.
Purchasing wet vs dry scallops The difference here is that the wet variety has been preserved in a phosphate solution. You will notice they are bright white and glossy looking. As a result, the scallop will absorb more water which is then released when it is cooked.A dry scallop has not been treated, has an ivory, off-white color and ultimately provides a better taste. Always purchase dry scallops.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.