Double Seared Scallops With Garlic Butter Sauce

Double Seared Scallops With Garlic Butter Sauce
Author: Chef JR Jacobson
Photograph: Xuan Huang
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Tender and caramelized on the outside, and perfectly cooked on the inside, they're served with a rich and flavorful garlic butter sauce for a dish that's sure to wow.

Nutrition

Per serving: 165.44 calories, 14.03g protein, 6.96g fat, 6.07g carb, 0.19g dietary fiber, 2.41g saturated fat, 0.53g total sugar, 0.0g added sugar
Significant source for: Protein, Phosphorus, Fluoride, Selenium, Vitamin B-12.

ingredients

4 Servings

1  pound sea scallops

1  tablespoon unsalted butter

1  tablespoon olive oil

4  cloves garlic, minced

1/2  cup white wine

2  tablespoons freshly squeezed lemon juice

1  tablespoon capers

   Black pepper

1  tablespoon chopped parsley

preparation

step 1.

Rinse the scallops with cold water. Remove the small side muscle if present. Pat them dry thoroughly. Dry scallops are the key for seared golden crust.

step 2.

Preheat a skillet on medium-high heat with the butter. Gently place the scallops on the skillet. Cook either side for 2 minutes. It is likely the scallops will release a lot of juice and you won't get much crust at this stage. Remove scallops from the skillet onto a plate lined with paper towel. Transfer the scallop juice into a bowl and reserve it for later use.

step 3.

Turn the heat to high and heat up the oil on the skillet. Once the oil is hot, return scallops back to the skillet and sear either side for 1 to 2 minutes. You should be able to develop nice crust for the scallops but be careful not to burn them. Transfer the seared scallops to a plate.

step 4.

Lower the heat to medium, add a little oil to the skillet if it is dry. Add garlic and quickly sauté for 10 seconds. Add white wine to deglaze the skillet. The goal is to dissolve the fond on the bottom of the skillet. Add lemon juice, capers, and reserved scallop juice. Allow the sauce to thicken, about 2 to 3 minutes. Pour the sauce over the scallops.

step 5.

Grind fresh pepper on top. Garnish with parsley.