Seared scallops are a great dish because they cook super fast but still feel like a really sophisticated dish. Serve them over rice and drizzle with pan sauce.
1 1/2 pounds sea scallops
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil, divided
1/3 cup tawny port or other sweet red wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley, divided
5 garlic cloves, minced
2 cups hot cooked long-grain rice
How to Make It
Sprinkle scallops with salt and pepper. Heat 1 1/2 teaspoons oil in a 10-inch cast-iron or heavy skillet over high heat until very hot (about 3 minutes). Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Repeat procedure with 1 1/2 teaspoons oil and remaining scallops. Remove scallops from pan.
Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 3 tablespoons parsley, and garlic; saute 30 seconds over high heat. Serve scallops over rice. Sprinkle with 1 tablespoon parsley.
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