SIMPLE SEARED SCALLOPS
Pan seared scallops with balsamic white wine sauce. As is from Cooking Light September 2002. I usually add either a touch of thyme or some penzey's mural of flavor at the end to liven up the sauce.
Provided by Princess Lisa
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm.
- Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 185.9, Fat 3.1, SaturatedFat 0.5, Cholesterol 40.9, Sodium 961.8, Carbohydrate 11.2, Fiber 0.2, Sugar 0.9, Protein 21.2
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Habib Devil
[email protected]Overall, I was very happy with this recipe. The scallops were cooked perfectly and the lemon butter sauce was delicious.
Anmol Thapa
[email protected]I would not recommend this recipe. It was a waste of time and money.
Sajid ali roonjho
[email protected]I was disappointed with this recipe. The scallops were not cooked evenly and the lemon butter sauce was too thin.
lulu swan
[email protected]This recipe was a bit too complicated for me. I would recommend a simpler recipe for beginner cooks.
Hannah Hamrin
[email protected]The scallops were a bit bland. I would recommend adding some more seasoning to the recipe.
Mohan Laal
[email protected]The lemon butter sauce was too lemony for my taste. I would recommend using less lemon juice.
ISAAC OGBOLE
[email protected]These scallops were a bit overcooked for my taste. I would recommend cooking them for a shorter amount of time.
Ogunjemilusi michael Ayomide
[email protected]I followed the recipe exactly, and the scallops turned out perfect. I will definitely be making this again.
Hammad Ashraf
[email protected]I'm not a big fan of scallops, but I really enjoyed these. They were cooked perfectly and had a great flavor.
Tina Ingle
[email protected]This recipe is a great way to impress your guests. It's easy to make, but it looks and tastes like a restaurant-quality dish.
Sally FK NONEWE
[email protected]I used frozen scallops for this recipe, and they turned out just as good as fresh scallops.
David McGowan
[email protected]I'm allergic to butter, so I substituted olive oil in the lemon butter sauce. It worked great!
Fathira Ali
[email protected]I served these scallops over a bed of roasted vegetables, and it was a delicious and healthy meal.
Disebo Manketsi
[email protected]The lemon butter sauce is the perfect complement to the scallops. It's light and flavorful, without overpowering the delicate taste of the seafood.
Josh Gott
[email protected]I was skeptical about searing scallops at home, but this recipe proved me wrong. The scallops were cooked evenly and had a nice crust.
Aniks Ella
[email protected]I've made this recipe several times now, and it's always a winner. The scallops are always cooked perfectly.
yes no yes
[email protected]The scallops were a hit at my dinner party! Everyone loved them, and I got rave reviews.
Honted Zahid
[email protected]I love how easy this recipe is to follow. I'm a beginner cook, and I was able to make these scallops without any problems.
Wai Ho Cheung
[email protected]These scallops were cooked to perfection! They were juicy and tender on the inside, with a perfectly browned exterior. The lemon butter sauce was also delicious and complemented the scallops perfectly.