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Pan Seared Scallops in Wine Reduction
September 9, 2010

These are So. Yum. I made them for dinner the other night and they were oh.so.satisfying and delicious. And really quick to make too!

Pan searing scallops when done right leaves them golden brown and crispy on the outside but tender and juicy on the inside.

Prep time: 5 minutes
Cook time: 10 minutes

1 1/2 lbs, large dry sea scallops (wet scallops are treated with extra water and chemicals and don't brown well)
1/2 cup flour
dusting of paprika
1 TBS extra virgin olive oil
1TBS butter (optional)
1/2 teaspoon oregano
1/2 parsley
kosher salt
2/3 cup white wine
lemon (optional)

Start with fresh scallops (avoid frozen). Rinse thoroughly and if your local fishmonger didn't already, pull the hard little stem-like pieces off the side of the scallop. Did you actually know those rubbery little flap things are the Scallop's sex organs? Yep the ones with the stems are female.

Using a paper towel, pat scallops dry. Put scallops on a paper towel lined tray or sheet pan to further wick moisture.

Season scallops with Kosher salt

In a medium bowl, mix flour, oregano, parsley, pepper, roll scallops individually in flour mixture to coat. Place on an unlined tray or sheet pan. I use parchment paper.


Heat frying pan and add oil (butter optional).

Heat, on high until bubbly. It's ok if you see a little smoke. I saw a lot of smoke and had to open all the windows. Quickly found out I need all new batteries in the smoke alarms on the pug farm.

Add scallops, do not crowd. Dust with paprika.

Sear on high heat until golden brown, 3-5 minutes.

With tongs, turn scallops and continue to sear until golden brown on all sides, 2-3 minutes.

DO NOT OVERCOOK- or they will be tough and chewy. And take it from me, nobody likes to bite into a chewy scallop.

Remove scallops from pan to a plate and cover. Scallops will continue to cook.

Now make a yummy wine reduction using the delicious brown bits left in the pan:
I used Chardonay because I had an open bottle handy.

Turn off heat and add wine (and lemon juice optional). Stir up brown bits. Turn heat back on high and let wine reduce by half.

Plate scallops and spoon wine reduction over them. Serve immediately.


The great thing about these scallops is their versatility. You can serve them over a bed of mixed baby greens or toss them with some angel hair pasta. I made a mushroom stir-fry to go with them this time for a low-carb option. But I've been on a bit of a mushroom kick lately.

Posted by Lori on September 9, 2010 12:52 AM permalink Comments (1)



Nicholas Stallone commented September 9, 2010 6:29 PM

Those look so good Lori! I love scallops. I will have to ask my boyfriend to make them for dinner one night.


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