Recipe: To Try At Home Scallops with Garlic Wine Sauce

Floyd Palmer
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Recipe: To Try At Home Scallops with Garlic Wine Sauce
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Recipe: To Try At Home Scallops with Garlic Wine Sauce Delicious, fresh and tasty.

Scallops with Garlic Wine Sauce. Make the sauce: In the same pan, melt the butter then add the garlic. Add the scallops back in the pan to warm. Serve with crusty bread or creamy risotto.

I have been compensated to bring you this incredible cast iron seared scallops recipe.

Growing up, a seafood dinner was always a special event.

Bacon wrapped scallops, crab, shrimp, prawns, all the good.

You can have Scallops with Garlic Wine Sauce using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Scallops with Garlic Wine Sauce

  1. It’s of for the scallops.

  2. Prepare 10 oz of scallops.

  3. It’s 1 tbsp of Avocado Oil.

  4. You need of salt and pepper.

  5. You need of GARLIC WINE SAUCE.

  6. Prepare 2 tbsp of butter.

  7. You need 3-4 of small minced garlic, about 1 Tbs.

  8. You need 1/2 cup of white wine.

  9. Prepare 1 tsp of lemon juice.

  10. You need 1 tbsp of finely chopped parsley.

  11. Prepare 1 Tbs of heavy cream.

Heat a cast-iron pan over high heat.

Pat scallops dry with paper towels.

Brush with avocado oil and season with salt and pepper.

Remove from the pan and keep warm.

Scallops with Garlic Wine Sauce step by step

  1. Heat a cast-iron pan over high heat..

  2. Pat scallops dry with paper towels. Brush with avocado oil and season with salt and pepper..

  3. Add the scallops a few at a time to the hot pan and fry for 2-3 minutes per side until they are brown and seared on both sides..

  4. Remove from the pan and keep warm..

  5. Melt the butter in the pan then add the garlic. Allow to cook for 30 seconds then pour in the white wine, lemon juice, and parsley..

  6. Bring the sauce to a simmer then cook until the sauce has reduced slightly..

  7. Add a Tbs heavy cream and stir..

  8. Add the scallops back into the pan and allow to heat through..

  9. Serve with rice and a Chardonnay..

I literally licked the pan when done!

I used Chardonnay wine and added an extra garlic glove to the sauce.

I served them alongside crabcakes, green beans and a cucumber and tomato salad tossed with olive oil and red wine vinegar.

Saute the garlic for a little bit and add the scallops, pan-sear until both surfaces turn brown.

Add the white wine, cayenne pepper, salt and black pepper.