Scallops are one of our favorite foods to eat, but making them at home can be a little tricky. We have made many attempts at cooking them though and I think we got one step closer this time.We picked up some really nice looking scallops at Giant.
We prefer the bigger sea scallops rather than the smaller bay scallops.
They have an almost “meaty” texture. We seasoned these with salt and pepper.
We definitely have not yet mastered the searing technique for scallops! But here we go…
Notice we used the all-clad pan, which is not teflon, and no oil…
We wanted some stickage in order to get the rough seared exterior, but this did not quite work out the way we wanted…
Rest assured, the pan was just fine (after a wine de-glazing) and the scallops still tasted great, they just were not the right texture. We don’t know why we can’t sear scallops! Should we have added oil to the pan? Did we not flip them soon enough? Was the pan too hot? So many questions…
Anyway- as I said, they still tasted really good. I sauteed some spinach and placed this on the plate (er, small bowl) for the base.
Then placed the scallops on top— kinda seared actually!
The sauce we made was a white wine butter sauce with lemon and garlic and red pepper flakes, of course.
We topped it with green onion.
All in all, they came out tasting pretty good. It’s tough to really infuse scallops with much flavor, which is why I like to serve them atop the spinach, which tends to absorb some of the sauce so you can get some really tasty bites!
Recipe for Seared Scallops in White Wine Sauce
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