Pan Seared Scallops in Chardonnay Butter Sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
178 kcal
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Course
Main Course
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Cuisine
International
Pan Seared Scallops in Chardonnay Butter Sauce
Description
This recipe calls for fresh scallops quickly seared in olive oil until golden and cooked through, then combined with a butter sauce made by melting butter with minced shallot and fresh herbs such as dill, thyme, and parsley. The sauce is finished with chardonnay and fresh lemon juice and zest, which is deglazed from the pan to capture all the browned bits from searing. The scallops are returned to the pan to gently reheat and coat in the sauce before serving.
The cooking technique ensures scallops with a lightly crisped exterior and a tender, moist center. The fresh herbs and lemon provide aromatic and tangy notes that complement the slightly sweet, briny scallops. The chardonnay adds subtle fruity and acidic complexity to the sauce.
The dish is served immediately with optional accompaniments like arugula, diced tomato, and microgreens, pairing well with chilled chardonnay wine. The balance of rich butter and wine with fresh herbs and lemon makes this a refined seafood dish suitable for a special meal or an elegant dinner.
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 shallot minced
- 1 tablespoon dill chopped, fresh
- 1 tablespoon thyme fresh leaves
- 1 tablespoon parsley chopped, fresh
- ½ pound scallop shelled, fresh
- salt freshly ground
- black pepper freshly ground
- 1 lemon juice and zest of
- ¼ cup chardonnay
Instructions
- In a small bowl, combine butter, shallot, dill, thyme, and parsley
- Pat scallops try with a paper towel and season with salt and pepper
- In a large skillet, heat olive oil over high heat until it just starts to smoke
- Turn heat down to medium-high. Add scallops to the skillet, being careful not to crowd them. (may need to be done in two batches)
- Add the herb butter mixture to the pan and swirl to distribute around the pan. Cook scallops undisturbed, two minutes, or until golden, then turn to cook the other side for a further two minutes.
- Transfer scallops to a platter. Add the wine and lemon juice and zest to the pan, scraping the pan to deglaze.
- Cook until reduced by half, then remove from heat. Add scallops back to the pan, spooning sauce over them to gently re-heat
- Serve immediately with lemon wedges, over a bed of arugula, diced tomato, and microgreens, and accompanied by glasses of chilled chardonnay.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 178kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 28mg | 9% |
| Sodium | 275mg | 11% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 18.9mg | 21% |
| Calcium | 18mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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