How To Cook Scallops In A Skillet
Cooking scallops in a pan is an easy and quick dish to make that will impress everyone. In fact, simple but delicious - you can't go wrong! I give you a list of excellent French sauces to crown your scallops with that are also easy to prepare.
Ingredients
- 2 lb shelled scallops
- 4 tablespoons butter
- 4 tablespoons dry white vermouth or reisling for added flavor
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- Rinse the scallops under cold running water to remove the sand and grit.
- Dry with a paper towel.
- Season with salt and pepper.
- Wash, dry, and chop the parsley.
- Heat half the butter in a large frying pan on medium heat.
- Add the scallops and sauté for about 5 minutes, flipping at half time, until brown on all sides.
- Remove to a warm serving plate.
- Add the vermouth or Riesling to the hot pan, and add the rest of the butter and parsley.
- Pour this over the scallops and serve. Mmm...
- Do you want to add a sauce?
- Lemon and/or garlic are excellent flavors to put with sautéed scallops and can be added to the following basic sauces for a delicious outcome
- Make one of the lovely sauces listed in the notes, such as Bechamel sauce, Hollandaise sauce, Sauce Veloute, or Sauce Creme.
Notes
- Make one of these excellent French sauces to accompany your scallops: Bechamel sauce, Hollandaise sauce, Sauce Velouté, or Béarnaise Sauce.
- Be careful not to overcook the scallops, or they will become tough.
Nutrition
Calories: 274kcalCarbohydrates: 8gProtein: 28gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 85mgSodium: 980mgPotassium: 479mgFiber: 0.1gSugar: 0.3gVitamin A: 525IUVitamin C: 3mgCalcium: 20mgIron: 1mg
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