Seared Scallops with Herb-Butter Pan Sauce

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Hello guys! Here is a quick recipe I shared in my Sunday Punch column in Nigeria a few weeks ago. If you are in Nigeria I hope you are buying and enjoying the column. I decided to share this recipe because I have found a lot of Nigerians are very stuck in their ways. We have such deep rooted mannerisms that any form of change is heavily resisted. Now this might not be a bad thing but when it comes to food, it only makes sense to explore. I find it hilarious when people tel em they do not like something when they have not even tasted it once. Nigeria is a country that has a lot of access to oceans and seas in the south. You would think that we would be more open to other seafood expect the regular catfish, macakarel, tilapia, etc. Scallops although they may not be found in the rivers around Nigeria are an excellent twist to your boring seafood dish. Think about them as a more meaty version of shrimp. When cooked properly, they are absolutely delicious! Although they are expensive, the are worth the treat every so often! I hope you enjoy this recipe.

seared scallops

Serves 2
Prep time 2 minutes
Cook time 10 minutes
Total time 12 minutes

Ingredients

  • 1lb large sea scallops
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive-oil
  • salt and black pepper

Directions

Step 1
Heat a pan big enough to fit all the scallops. When hot, add the butter and olive oil and allow become hot. Place the scallops on the pan and season with salt and black pepper
Step 2 Allow to sauté on one side for 2-4 minutes without touching it. Using a tongs, flip over and continue to sauté for 2 minutes again
Step 3 Remove from the pan and set aside in a warm place

seared scallops 2

Serves 1-2
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes

Ingredients

  • 3 tablespoons unsalted butter
  • 2 tablespoons shallot (diced finely)
  • 1/4 cup dry white vermouth or dry white wine
  • 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
  • 1/4 teaspoon finely grated lemon zest
  • salt and black pepper

Directions

Step 1
Allow the pan to cool down for a bit then return to medium heat. Add a tablespoon of butter and the shallots and allow to brown.
Step 2 Add the wine and allow reduce by half about 1 minute. Add the chopped herbs and lemon zest and stir.
Step 3 Reduce the heat to low. Add the rest of the butter stir until it is all melted
Step 4 Return the scallops to the pan, gently roll them through to get them warm again. 1-2 minutes. Serve with a lemon wedge

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I hope you enjoy!

Till next time

Lohi

 

 

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Comments

  1. I love this, simple and elegant. They’d be great for brunch/get-together or appetizers. Love the presentation too 🙂

  2. You aren’t aware of the love I have for your blog and your work because I don’t comment enough but it is BEAUTIFUL with all caps deserving. Well done and I like this as an appetizer x

  3. this is very lovely.you are doing very well for yourself..*duff my hat*

  4. […] Appetizer to share : Seared Scallops with herb-butter  […]

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