Ingredients Serves 6 Ingredients • 4 Jumbo Scallops • Salt & Pepper • 2 Tbsp Olive Oil • 2 Tbsp Unsalted Butter, divided • 2 Tbsp Capers, chopped • 1 Shallot, minced • 1 Clove Garlic, minced • 1/2 Cup White Wine, dry (like a Chardonnay) RECIPE
Steps 1. Following the steps to a perfect sear is important. For more detail, check out the video above. Rinse scallops and pat dry with a paper towel. 2. Add 2 Tbsp olive oil and 1 Tbsp of butter to a hot pan over medium high heat. While butter is melting, season scallops with salt and pepper. 3. Once butter has melted, add scallops to pan in a clockwise manner. Sear for 2 minutes. Flip scallops over in the same order that they were placed in the pan. Cook for an additional 1 minute, or until nice crust forms on the other side. (Overcooking the scallops will give you a rubbery texture.) 4. Remove scallops from pan. While resting make your sauce. 5. To the same pan, turn down heat to medium low. Add in shallots and garlic. Cook until shallots are translucent, about 2 - 3 minutes. Add in chopped capers and wine and season with salt and pepper to taste. 6. Turn up heat to medium and allow alcohol to burn off. Reduce to half the liquid has burned off and add in 1 Tbsp of butter and melt. Once flavors have married together. Spoon over scallops and they’re ready to serve.
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