This particular scallop recipe goes with just about any starch. Stir in whatever leftover herbs you have, spoon over extra sauce, and let the starch soak up the gloriously buttery, herby flavors.

Prep Time

    •    Prep and cook time: 35 minutes
    •    Yield: Serves 2

Ingredients

    •    cooking spray
    •    1/3 cup white wine
    •    5 - 6 large scallops
    •    3 tbsp chilled butter
    •    salt and pepper, to taste
    •    1 tbsp minced white onion
    •    1 1/2 tbsps chopped fresh parsley
    •    1 1/2 tbsps chopped fresh green onion

Method

1. Place a skillet over medium-high heat until thoroughly heated. Coat scallops with cooking spray, and then salt and pepper right before placing on skillet. Carefully place scallops in hot skillet. Sear 3-5 minutes or until browned, flip sides, and cook another 2-3 minutes. Remove scallops from pan, and keep them warm in an oven at 150-175ºF.
2. In same pan, add wine to deglaze the pan, or use a wooden spoon to scrape the brown bits from the pan. Add onion, and bring wine to a boil. Boil for 5 minutes or until liquid reduces to 2 tablespoons. Over low heat, whisk in butter cubes, 1 tablespoon at a time, until fully incorporated. Stir in parsley and green onion. Salt and pepper to taste. Serve scallops with sauce.

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