Perfect Pan-Seared Sea Scallops
Ingredients:
1 1/2 pounds sea scallops
3 tablespoons butter
1 tablespoon olive oil
Salt and freshly ground pepper
1 tablespoon minced garlic
Juice of 1 lemon
1/2 cup dry white wine or water
2 tablespoons fresh chives, chopped
Method:
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Cut 2 tablespoons of butter into pea-sized pieces onto a small plate and place it in the freezer.
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Heat a large skillet over medium-high heat for 3 or 4 minutes. Add one tablespoon of butter and olive oil and wait for butter to melt.
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Pat scallops dry, add to pan and sprinkle with salt and pepper. Cook, turning once, until well browned on both sides but not quite cooked through.
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Transfer scallops to a plate and remove brown bits from skillet with spatula.
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Stir in garlic, lemon juice, and wine into same skillet. Lower heat and cook until liquid thickens, then whisk in the chilled butter from the freezer, one bit at a time, to make a creamy sauce.
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Return scallops to skillet and add chives. Adjust heat so sauce bubbles gently then toss.
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Transfer the scallops to a platter and spoon the sauce all over.
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Serve over roasted Brussels sprouts or asparagus.
When food is involved, so is passion.
George Bernard Shaw once said, “There is no sincerer love than the love of food.” I have always believed that food is the one thing that truly nourishes all: mind, body, and soul. I like to take my food to an emotional level by evoking memories through smells, tastes and sights. Enjoy!
Chef Stephanie Schifrin Salas, a Centerville resident, was voted Best Chef in Dayton by Dayton Magazine two years in a row. She is the owner of 4aChef Culinary Consultants, a private catering company, as well as a local food truck. For more information or to schedule an event in your home, please email chefsteph4@gmail.com.
