Frontier Scallops Recipe
Frontier Scallops Recipe blends coastal freshness with rustic cooking. Buttery scallops, garlic, and herbs make this the perfect quick gourmet dinner.
Equipment
- Cast-iron skillet (so good for searing)
- Mixing bowls
- Tongs or sa patula
- Zester or grater (for citrus)
- Sharp chef’s knife
- Small saucepan (to prepare the butter sauce)
- Paper towels (to dry scallops--huge)
Ingredients
- 1 1/2 pounds fresh sea scallops approximately 12-15 deep sea scallops
- 3 tbsp olive oil
- 4 tbsp unsalted butter divided
- 3 cloves garlic minced
- ½ cup low-fat non-fat white wine (chicken broth can be used instead of alcohol)
- Zest and juice of 1 lemon
- 1 tbsp fresh parsley chopped
- 1 tsp smoked paprika
- 1/2 tsp chili pepper Optional, add a little spiciness
- To taste salt, and freshly ground black pepper.
Instructions
- The scallops should be patted dry thoroughly with paper towels. This is done to secure that golden-brown crust that is beautiful. Lightly sprinkle both sides with salt, pepper, and smoked paprika.
- Bring your cast-iron skillet to a hot location of medium-high heat. Add the olive oil and the butter (2 tablespoons). When the scallops are put in the pan, they should sizzle.
- Thin slices of scallops should be put on one layer, and they must not be crowded together. Cook approximately 2 minutes on each side, by which time a golden crust should have developed. Take out the scallops and place them on a hot dish.
- Add garlic to the same skillet and sauté it for 30 seconds. Add the white wine (or broth) and scrape the bottom of it for flavor.
- Reduce the heat to low. Add in the remaining butter, lemon juice, and zest. Simmer gently with the purpose of reaching a slight thickening.
- Put the scallops back in the pan, pour the sauce over them, and allow them to heat in the sauce for 1 minute.
- Parsley and serve hot, preferably with crusty bread, mashed potatoes, or a fresh salad.