5-6 large scallops
1/3 cup white wine
1 tablespoon minced white onion
3 tablespoons chilled butter
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh green onion
Salt and pepper, to taste
Place a skillet over medium-high heat until thoroughly heated. Coat
scallops with cooking spray, and then salt and pepper right before
placing on skillet. Carefully place scallops in hot skillet. Sear 3-5
minutes or until browned, flip sides, and cook another 2-3 minutes.
Remove scallops from pan, and keep them warm in an oven at 150-175ºF.
In same pan, add wine to deglaze
the pan, or use a wooden spoon to scrape the brown bits from the pan.
Add onion, and bring wine to a boil. Boil for 5 minutes or until liquid
reduces to 2 tablespoons. Over low heat, whisk in butter cubes, 1
tablespoon at a time, until fully incorporated. Stir in parsley and
green onion. Salt and pepper to taste. Serve scallops with sauce.
Thumbs up! I actually buy my scallops from the Dollar Tree, of all places. They are $1 for 4 ounces, which is much cheaper than at the grocery store. Scallops are very high in protein and they're delicious, so this is a great recipe for when I just need a snack or small appetizer for myself.