Pan-seared Scallops with Prosecco Butter Sauce
By Tested and perfected in the Sur la Table kitchen
Pan-seared Scallops with Prosecco Butter Sauce
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 2 tablespoons canola or vegetable oil
- 1-½ pounds sea scallops, tough ligament removed from the side
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil, if needed
- 1 small shallot, minced
- 1 medium garlic clove, minced
- 1 cup Prosecco
- ¼ cup whipping cream
- 3 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon lemon juice
- 2 tablespoons chopped chives
These succulent scallops are perfectly accompanied with sweet yet slightly acidic Prosecco in a delicate buttery sauce. For even cooking with a crisp exterior, it is suggested that the exterior of the scallops are patted dry prior to cooking, seasoned and allowed to reach room temperature before being placed into a hot pan.
Remove the scallops from the refrigerator and season with salt and pepper. Allow to reach room temperature.
To cook scallops: Place a large non-stick skillet over a high heat; add canola oil and heat until the oil starts to shimmer. Carefully add the seasoned scallops to the skillet, sear until browned on both sides and just opaque in the center—about 2 to 3 minutes per side, depending on the size. Using tongs, transfer the scallops to a plate and tent with foil to keep warm.
To prepare the sauce: Return the skillet to the stove over a moderate heat, and add the olive oil if the pan is dry. When the oil is shimmering, add the shallots and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the Prosecco; bring the liquid to a boil and cook, scraping up the browned bits from the bottom of the pan with a silicone spatula. Pour in the cream and continue to cook until the mixture has thickened, about 3 minutes. Remove the pan from the heat and whisk in the butter a little at a time. Stir in the lemon juice and chives, taste and adjust seasoning with salt and pepper.
To serve: Divide the scallops between 4 warmed serving plates, ladle the sauce over the top and serve immediately.
Remove the scallops from the refrigerator and season with salt and pepper. Allow to reach room temperature.
To cook scallops: Place a large non-stick skillet over a high heat; add canola oil and heat until the oil starts to shimmer. Carefully add the seasoned scallops to the skillet, sear until browned on both sides and just opaque in the center—about 2 to 3 minutes per side, depending on the size. Using tongs, transfer the scallops to a plate and tent with foil to keep warm.
To prepare the sauce: Return the skillet to the stove over a moderate heat, and add the olive oil if the pan is dry. When the oil is shimmering, add the shallots and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the Prosecco; bring the liquid to a boil and cook, scraping up the browned bits from the bottom of the pan with a silicone spatula. Pour in the cream and continue to cook until the mixture has thickened, about 3 minutes. Remove the pan from the heat and whisk in the butter a little at a time. Stir in the lemon juice and chives, taste and adjust seasoning with salt and pepper.
To serve: Divide the scallops between 4 warmed serving plates, ladle the sauce over the top and serve immediately.