Sautéed Scallops

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Sautéed Scallops

Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.

Rating

Ingredients

  • 3tablespoons unsalted butter
  • 1pound sea scallops, patted dry
  • Kosher salt, to taste
  • 1tablespoon dry white vermouth or white wine
  • 1tablespoon finely chopped parsley, for garnish
Set base servings to enable scaling:

Directions

Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.

Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Garnish with parsley before serving.

Nutrition

Info
Trans Fat: 0 gramsFat: 9 gramsCalories: 158Saturated Fat: 6 gramsUnsaturated Fat: 3 gramsSodium: 446 milligramsSugar: 0 gramsFiber: 0 gramsCarbohydrate: 4 gramsProtein: 14 grams

Source: https://cooking.nytimes.com/recipes/1019116-sauteed-scallops?smid=ck-recipe-iOS-share