Seared Scallops with White Wine Butter Sauce

Elegant and Easy. Perfect scallop recipe for a special dinner.

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 304kcal

In a dry skillet, toast the pine nuts over moderate heat until golden, 2 minutes; transfer to a plate lightly crush the nuts.
In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallots and cook over moderate heat, stirring, until browned, 4 minutes. Add the wine and thyme; boil until reduced to ¼ cup, 15 minutes. Add the stock and boil until reduced to ¼ cup, 9 minutes longer. Add the cream, bring to a boil and remove from the heat.
Whisk in the butter, 4 pieces at a time, until the sauce is thickened and smooth; set the pan over low heat as necessary to help melt the butter. Stir in the chives and season with salt and pepper.
In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.
Heat a skillet over medium high heat. Add the vegetable oil. Season the scallops with salt and pepper and cook over high heat, turning once, until browned but barely cooked through, about 2 minutes per side.
To Serve; Place a helping of spinach on a plate and top with cooked scallops. Garnish with the pine nuts and pepper flakes. Spoon the sauce on top and serve. The delicate will slightly wilt due to the sauce.

How To Sear Scallops

- Use a neutral oil with a high smoking point. Vegetable oil or canola oil work well here.

- Heat oil in a French Steel or cast iron skillet. Don't use a non-stick pan as they are notorious for not transferring heat well.

- Add the dry scallops in a single layer in the hot oil. Cook for about three minutes or until golden brown on one side.

- Turn the scallops, starting with the first one you placed in the skillet. Cook on the other side until golden. When done the scallop should feel springy. You can use a thermometer to test the center, which should read 125 - 130 degrees.