Pan Seared Scallops


Serves 2
20 Min
4 large dry scallops salt pepper 2 tbsp olive oil 1 ½ tbsp. butter ½ cup white wine
  • Pat the scallops dry with towel.
  • Sprinkle salt and pepper over both sides of the scallops.
  • Heat olive oil in a fry pan over high heat and when the oil is hot, place the scallops in the pan with at least one or 2 inches between them.
  • After 2 minutes or browned, flip the scallops and cook for another minute.
  • Remove from heat. While still on high heat, drop a pat of butter on the pan and move the butter around until it is melted completely.
  • Pour in wine and use a whisk to scrape the fond from the pan and stir it into the liquid.
  • Leave the heat on high and let the sauce reduce to desired consistency. Serve the sauce with the scallops.

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