Pan-seared Scallops
These pan-seared scallops with applewood smoked sea salt and brown butter reduction sauce are a crowd favorite. Visit choresandchow.com
Servings: 2
Ingredients
- 8 large dry scallops
- Applewood smoked sea salt
- Pepper
- 4 tbsp olive oil
- 4 tbsp butter
- ½ cup white wine
- Chives for garnish
Instructions
- Rinse scallops under cool running water and pat them dry with a paper towel. Remove the side-muscle, if still attached.
- Sprinkle both sides of scallops with applewood smoked sea salt and pepper.
- Heat a stainless steal pan on high. Once hot add olive oil and 1 tbsp of butter. When oil and butter are hot, place scallops in pan.
- Sear scallops until brown crust starts to form, about two minutes. Flip and sear another minute or so. Remove and place in aluminum foil. Loosely close foil.
- With pan still hot, add wine and deglaze the pan. Add remaining butter.
- Whisk wine and butter together and reduce until the sauce starts to thicken.
- Plate scallops and spoon sauce over top. Garnish with Chives.