Description
Scallops tend to be less weekday night and more of a weekend evening fare but they don’t have to be. Scallops are easy to prepare, take less than five minutes and will impress your guests or family with minimal effort! Delicious and decadent!
Ingredients
Scale
- 24 large scallops
- 6 tbsp. butter, divided
- 1 tbsp. olive oil, divided
- 2 tbsp. minced shallots
- 1 garlic clove, minced
- 1/4 cup white wine
- 1/2 tsp. grated lemon zest
- 1/4 cup chopped parsley
- 1/4 tsp. pepper to taste
- 1 tsp. MarnaMaria Fleur de Sel
Instructions
- Line a baking sheet with paper towels. Set each scallop on the sheet, cover with another layer of paper towels and allow scallops to dry completely.
- Heat a large saucepan over medium high heat for 2 minutes.
- Add 2 tbsp. of butter and 1 tbsp. of olive oil and heat until sizzling.
- Working in batches, add 12 scallops, spacing them evenly in the pan. Cook for exactly two minutes per side and then remove from pan. Set aside in a warm oven.
- Add 2 tbsp. butter and 1 tbsp. olive oil to pan and repeat with remaining scallops.
- To make the pan sauce, lower heat to medium and add shallots and garlic and cook until fragrant, about 2 minutes, stirring frequently.
- Add white wine to deglaze and continue to cook for 2 minutes more. Next, add the lemon zest and parsley and stir.
- Finally, turn off heat and whisk in remaining 2 tbsp. of butter until the sauce is shiny.
- Spoon pan sauce over scallops and just before serving, sprinkle with Fleur de Sel.
Notes
You can also substitute MarnaMaria Fines Herbes for the parsley in this recipe.
Keywords: Scallops, Fleur de Sel, Parsley