If you're looking to impress with minimal effort, these Seared Scallops in Rosemary Wine Sauce are the perfect dish. The tender, ocean-fresh scallops are complemented beautifully by a light, aromatic sauce that highlights their natural sweetness. With just a handful of ingredients and a few simple steps, you can create a restaurant-quality meal right in your own kitchen.
Brought to you by @fiveingredientfeast
Servings: 12
Ingredients:
- 1 dozen Dry Day Boat Sea Scallops
- 3 tablespoons of salted butter
- 1 1/2 tablespoons of dry Pinot Grigio
- 1/4 teaspoon of fresh lemon juice
- 1 sprig of rosemary
- Sea salt and black pepper
- 2 tablespoons of vegetable oil
Instructions:
- Fully defrost the scallops before cooking. Thoroughly pat the scallops dry with paper towels (this is necessary in order for them to get a good sear), then season them with a little sea salt, and set aside.
- In a small pan, add butter, and let it fully melt on the lowest heat. Then, add the white wine a little at a time, whisking it into the butter, and follow with the lemon juice. Season the sauce with salt and pepper as desired, and add the rosemary sprig. Then, let it cook on the lowest heat for about 5 minutes, whisking often to ensure it doesn’t burn or separate. Remove the sauce from the heat after 5 minutes, and set it aside.
- Add the vegetable oil to a large skillet, and heat it on medium-high for about 2 minutes. Then, add the scallops, and let them cook for 1-2 minutes per side or until a golden crust forms (the scallops should be opaque and firm). Remove the scallops from the pan immediately.
- Plate the scallops, drizzle the rosemary sauce on top of them, and serve immediately.
