Remove the cast-iron skillet from the heat when preparing the sauce so you won't burn the herbs and create a bitter flavor.
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
How to Make It
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.
Oxmoor House Healthy Eating Collection
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