Bay Scallop Saute

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/18/2020

A super-simple dish that lets the scallop flavor shine through.

Serve with crusty French bread for dipping in the sauce. Because scallops contain a lot of water that gushes out as soon as they are hot, they need a lot of heat applied quickly. It’s important to pat the scallops dry and get your pan (and the oil mixture) very hot—this ensures the scallops brown, instead of watering out. Also, make sure the scallops aren’t crowded in the skillet, as that will cause them to steam.

10 min Prep: 5 min Cook: 5 min
Serves: 3 Save

Ingredients (9)

  • 1 tablespoon canola oil
  • 2 tablespoon butter
  • 1 pound bay scallops, patted dry
  • 1 clove garlic, slivered
  • 1 tablespoon lemon juice
  • 2 tablespoon white wine
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Chopped fresh parsley for garnish

Directions

  1. Heat oil and half the butter in a large heavy skillet over medium-high heat until mixture starts to brown.
  2. Add half the scallops and cook without moving until seared, about 30 seconds. Flip and sear other side, about 30 seconds. Remove from pan. Add remaining butter to pan and repeat with remaining scallops. Return first batch to pan and remove from heat.
  3. Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley. Serve immediately.

Mistletoe Margarita

The Bar

Ingredients (6)

  • 1 oz. Don Julio Tequila Blanco
  • 0.5 oz. Spiced Simple Syrup* or Falernum Liqueur
  • 2 oz. Lime Juice
  • 2 oz. Coconut Milk
  • 0.5 oz. Agave Syrup
  • Dehydrated Lime Wheel Garnish
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