Seared Scallops with Shallots

Seared Scallops with Shallots
Seared Scallops with Shallots
Serves 2


  • 2 TBSP olive oil
  • 1 TBSP salted butter
  • 1 shallot, finely diced
  • 10 large sea scallops
  • salt and pepper to taste
  • 2 TBSP of white wine or chicken stock


  1. Heat 1 TBSP of olive oil in a large non-stick skillet over medium-high heat.  Add shallots and saute for about 4 minutes or until they just start to brown around the edges.  
  2. Season both sides of the scallops liberally with salt and pepper.
  3. Push the shallots to the outer edges of your skillet making room in the middle to cook the scallops. Add 1 TBSP of olive oil and 1 TBSP butter to the skillet.  Allow butter to melt completely. Place scallops in skillet paying attention to the order in which you place them.  Cook for 2-3 minutes or until a brown caramelization forms.  Flip scallops over in pan in the same order that you placed them in the pan to ensure even cooking time.  Cook for 1-2 more minutes depending on desired doneness. Deglaze the pan with 2 TBSP of white wine, stirring to combine scallops with shallots. Make sure to scrap the bits off the bottom of the pan. 
  4. Serve warm with rice and desired veggies.

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