Caramelized Scallops With White Wine Recipes

CARAMELIZED SCALLOPS RECIPE - (4/5)

Steps:

• Rinse and dry the scallops well. Season both sides of the scallops with salt and pepper. Heat a skillet on medium-high for 2 minutes. Add the clarified butter and swirl to coat the pan. When the butter begins to foam, prepare the scallops quickly. Working efficiently, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere. Place the scallops sugar side down in the skillet and sauté for 2½ minutes. If the sugar starts to brown too quickly, reduce the heat. Flip the scallops over and cook for 1 minute more. Add the white wine and lemon juice to the pan and reduce by half, about 1½ minutes. Transfer the scallops to a platter or serving dishes. Pour the pan juices over the top and garnish with chopped parsley, chives and lemon zest. Serve immediately.

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE

Steps:

• Heat oil in heavy skillet over high heat.
• When oil begins to smoke add scallops.
• Sear each side for one minute or until each side is golden brown.
• Add 1/2 cup of wine and lower heat to medium.
• Simmer for 2 minutes.
• Remove scallops from pan.
• Add remaining wine and lemon juice,and garlic.
• Bring to a boil and reduce by half.
• Add butter, parsley and season with pepper.
• Place scallops on a plate and smother with sauce.
• Serve.

CARAMELIZED SCALLOPS WITH WHITE WINE

Steps:

• Check each of your scallops for a small crescent-shaped muscle that may be attached on the side. If you find one, just peel it off with your fingers - it is easily removed. This muscle toughens during cooking.
• Rinse the scallops and dry them thoroughly. Season both sides with salt and pepper.
• Spread the sugar in a thin layer on a plate.
• Heat a skillet over medium-high heat. Add the clarified butter - when it starts to foam, you are ready to add the scallops. Dip only one side of each scallop in the sugar and place that side down in the pan. Cook for 2-3 minutes, or until nicely seared. Flip and scallops and cook for another minute. Add the wine and lemon juice to the pan. Reduce the liquid by half. After about 1 1/2 minutes, transfer the scallops to a warm platter and pour pan juices over top.
• Serve the scallops with the pan sauce and garnish with the parsley, chives and lemon zest.

CARAMELIZED SCALLOPS WITH WHITE WINE

Steps:

• Check each of your scallops for a small crescent-shaped muscle that may be attached on the side. If you find one, just peel it off with your fingers - it is easily removed. (This muscle toughens during cooking.) Rinse the scallops and dry them thoroughly. Season both sides with salt and pepper. Spread the sugar in a thin layer on a plate. Heat a skillet over medium-high heat. Add the clarified butter - when it starts to foam, you are ready to add the scallops. Dip one side of each scallop in the sugar and place that side down in the pan. Cook for 2-3 minutes, or until nicely seared. Flip and scallops and cook for another minute. Add the wine and lemon juice to the pan. Reduce the liquid by half. Serve the scallops with the pan sauce and garnish with the parsley, chives and lemon zest.