Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Ask for "dry" scallops when you make this scallop recipe. This means the scallops haven't soaked in a salty brine and  they'll release less moisture in the pan as they cook, making it easier to get a gorgeous golden crust.

Julianna Grimes
Recipe by Cooking Light March 2011

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

total:
40 mins
Yield:
4 servings (serving size: 4 1/2 ounces scallops, 2 tablespoons sauce, and 3/8 teaspoon thyme)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

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  • Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness. Serve scallops with sauce; sprinkle with chopped thyme, if desired.

Nutrition Facts

247 calories; fat 10g; saturated fat 5.6g; mono fat 2.3g; poly fat 0.8g; protein 29g; carbohydrates 10g; fiber 0.2g; cholesterol 79mg; iron 0.7mg; sodium 633mg; calcium 52mg.
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