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Pan-Seared Scallops With Herb Butter

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Ingredients

Adjust Servings:
1 lb large scallop
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
kosher salt
fresh ground black pepper
3 tablespoons unsalted butter, divided
2 tablespoons leeks, finely chopped
1/4 cup dry white wine
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
1/4 teaspoon lemon zest, grated
kosher salt
fresh ground black pepper

Nutritional information

225.7
Calories
139 g
Calories From Fat
15.5 g
Total Fat
7.9 g
Saturated Fat
57.7 mg
Cholesterol
448.4 mg
Sodium
4.9 g
Carbs
0.3 g
Dietary Fiber
0.4 g
Sugars
14 g
Protein
155g
Serving Size

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Pan-Seared Scallops With Herb Butter

Features:
    Cuisine:

    Made for New Kids on the Block tag game and I am so glad I choose this recipe! Delicious! I followed the instructions and they turned out wonderful and DH could do or say anything but yummmmm. I served this with recipe#223199#223199 and garlic sauteed spinach. Needless to say we had a very tasty dinner.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pan-Seared Scallops With Herb Butter Sauce, This dish is so easy to make, but tastes like you slaved away in the kitchen for hours This scallop dish makes an excellent main course served over fettuccine with some asparagus on the side however you serve it, it is sure to be a hit!!! So, If youre looking for a dish thats as easy as it is romantic, look no further!, Made for New Kids on the Block tag game and I am so glad I choose this recipe! Delicious! I followed the instructions and they turned out wonderful and DH could do or say anything but yummmmm I served this with recipe#223199#223199 and garlic sauteed spinach Needless to say we had a very tasty dinner


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    Steps

    1
    Done

    Rinse Scallops Under Cold Water. Pat the Scallops Dry With Paper Towels; Surface Moisture Prevents Browning.

    2
    Done

    Heat a 10- or 12-Inch Nonstick Skillet Over Medium-High Heat For 1 to 2 Minutes. Add the Oil and Butter, and Heat Until Hot. Pat the Scallops Dry Once More and Put Them in the Pan in a Single Layer. Season With Salt and Pepper and Let Sear Undisturbed Until One Side Is Browned and Crisp, 2 to 4 Minutes. Using Tongs, Turn the Scallops and Sear Until the Second Side Is Well Browned and the Scallops Are Almost Firm to the Touch, 2 to 4 Minutes. Take the Pan Off the Heat, Transfer the Scallops to a Plate, and Set Them Aside. Let the Pan Cool For a Minute Before You Make the Sauce.

    3
    Done

    Return the Pan to Medium Heat. Add Half of the Butter (1 1/2 Tbsp.) and the Leeks; Saut Until the Leeks Begin to Soften, About 1 Minute. Add the Wine and Simmer Until Reduced by About Half, Another 1 to 2 Minutes. Add the Herbs and Lemon Zest. Reduce the Heat to Low, Add the Remaining Butter, and Whisk Constantly Until the Butter Melts Into the Sauce. Return the Scallops and Any Gathered Juices to the Pan. Gently Roll the Scallops in the Sauce to Warm Them Through. Taste For Salt and Pepper and Serve Immediately With Lemon Wedges on the Side to Squeeze Over the Scallops.

    4
    Done

    Serve and Enjoy!

    Avatar Of Roderick Carter

    Roderick Carter

    Soup sorceress crafting flavorful and heartwarming bowls of soup.

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