Isn’t it often the simplest of recipes that makes for the best meal? Aside from the scallops, this dish could easily be whipped up on the fly from items you may already have on hand. The sauce is at once zingy and rich, and best sopped up with a crusty loaf of bread, though we wouldn’t hold it against you if you opted to drizzle it over some herbed basmati rice instead.
Seared Sea Scallops w/ White Wine Sauce
Makes 3 – 4 servings
1 pound sea scallops
1/2 cup chicken or vegetable broth
1/4 cup butter
juice of 1/2 lemon, plus zest
1 tablespoon minced shallot (or sub white or yellow onion)
1 minced clove of garlic
1 tablespoon extra virgin olive oil
2 tablespoons fresh parsley, chopped
kosher salt & fresh cracked pepper, to taste
Rub the scallops with olive oil, sprinkle with salt and pepper, and sear in a hot skillet until opaque, firm and the scallops have developed a lightly carmelized color. Meanwhile, in a saute pan set over medium to high heat, combine the broth, lemon juice, shallot and garlic, cooking and stirring until most of the liquid has reduced. Stir in the butter until melted. Top the scallops with the warmed sauce, sprinkle with the lemon zest and parsley, and serve immediately.