Seared Scallops with Herb Sauce

Oxmoor House
Remove the cast-iron skillet from the heat when preparing the sauce so you won't burn the herbs and create a bitter flavor.
4 servings (serving size: 3 scallops and 1 1/2 tablespoons sauce)


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1 1/2 pounds large sea scallops (12 scallops)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
1 tablespoon chopped shallots
1/2 cup chardonnay or other dry white wine
1 tablespoon grated fresh lemon rind
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil


Prep: 11 Minutes
Cook: 7 Minutes

Pat scallops dry with paper towels; sprinkle with salt and pepper. Heat 1 teaspoon oil in a large cast-iron skillet over high heat. Add scallops to pan; cook 3 minutes on each side or until browned. Transfer scallops to a serving platter; keep warm.

Remove pan from heat, and add remaining 1 teaspoon oil. Add shallots, and sauté 1 minute or until tender. Stir in wine and remaining ingredients, scraping pan to loosen browned bits. Pour sauce over scallops, and serve immediately.

Created date

March 2010

Nutritional Information

Calories 175
Fat 3.7 g
Satfat 0.5 g
Protein 28.8 g
Carbohydrate 5.3 g
Cholesterol 56 mg
Iron 0.8 mg
Sodium 395 mg
Caloriesfromfat 19 %
Fiber 0.3 g
Calcium 50 mg