I don’t think you have to do much to scallops to make them delicious – a simple sear and I’m happy. This recipe seems to operate on that philosophy as well. The scallops are dipped in sugar and seared until caramelized then a quick pan sauce is made using white wine and lemon juice. The entire recipe takes less than 10 minutes, you can’t beat that! The scallops are rich and incredibly tender, slightly sweet but not too much thanks to the acidity of the wine and lemon.
By Tracey
Caramelized Scallops with White Wine
adapted slightly from Big Bowl of Love by Cristina Ferrare
Ingredients:
- 12 large scallops
- 4 tablespoons clarified butter
- 1/4 cup granulated sugar
- 1/2 cup dry white wine
- 1 lemon, zested and juiced
- 1 tablespoon parsley, finely chopped
- 6 chives, chopped (plus a few for garnish (optional))
Directions:
Check each of your scallops for a small crescent-shaped muscle that may be attached on the side. If you find one, just peel it off with your fingers – it is easily removed. (This muscle toughens during cooking.)
Rinse the scallops and dry them thoroughly. Season both sides with salt and pepper. Spread the sugar in a thin layer on a plate.
Heat a skillet over medium-high heat. Add the clarified butter – when it starts to foam, you are ready to add the scallops. Dip one side of each scallop in the sugar and place that side down in the pan. Cook for 2-3 minutes, or until nicely seared. Flip and scallops and cook for another minute. Add the wine and lemon juice to the pan. Reduce the liquid by half.
Serve the scallops with the pan sauce and garnish with the parsley, chives and lemon zest.
