Seared Scallops with Herb-Butter Pan Sauce

If you’re looking for a dish that’s as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable.
For the scallops:
1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the sauce:
3 Tbs. unsalted butter, cut into six  pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded 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 in a warm spot. Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or 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 accumulated 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.

Brazilian-style Fish Soup by Ray McVinnie

Dressing 150g cherry tomatoes 4 large cloves garlic, peeled 4 tablespoons extra virgin olive oil large pinch chilli flakes ½ cup roasted hazelnuts, skins rubbed off 1 bought chargrilled red capsicum, (I use the Lindos or Olive Lady brand that comes in a...

Fish Fried Rice with Spicy Scallop Omelette by Ray McVinnie

Rice 250g Jasmine rice, well rinsed and drained Place the rice into a saucepan and add enough water to come 1cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting....

Seafood in Crazy Water by Ray McVinnie

Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water 100ml extra virgin olive oil 5 cloves garlic, chopped 2x 400g cans Italian tomatoes in juice, mashed Pinch of not chili flakes 1 tsp toasted coriander seeds 100ml white...

Scallop Mornay Toasts by Nici Wickes

A quick and hearty tasty Scallop recipe. 30g butter 1 Tablespoon of very finely chopped onion. 1 heaped T flour 1 small bay leaf 150mils dry white wine 1/2 cup milk 1 tsp lemon zest 1/4 tsp salt and black pepper to taste 6 slices French bread - 3-4cm thick...

Scallop Linguini by Brett McGregor

240ml white wine 3 sliced and diced shallots Juice of 2 limes 2cm knob fresh grated ginger 30ml cream 1 tsp butter cut into small pieces 3/4 cup chopped seeded best quality tomatoes 2 tbsp coriander chopped 1/2 tsp salt 1/4 tsp pepper 1 1/2 cups hot cooked linguine...

Puffs filled with Minted Pea Puree & Scallops

A tasty combination for Scallops, a quick and easy recipe. Puree can be made ahead to save you time. This combination of scallops with a warm pea and mint purée has since become a classic. CONTACT US Co-ordinator: Kirsty Picard Email: Phone:...

Spiced Scallops & Potato Salad by Ray McVinnie

150ml extra virgin olive oil 4 tablespoons lemon juice 2 tablespoons each chopped flat leafed parsley and coriander leaves and stalks 1 tablespoon cumin seeds which have been toasted in a dry pay until fragrant Salt and freshly ground black pepper 900g Agria potatoes,...


Co-ordinator: Nick & Debbie Reader
Phone: +64 21 632721 (Nick)
Phone: +64 21 736902 (Debbie)