10 minutes
Elegant and simple, these golden seared scallops are served with a rich white wine butter sauce and garnished with parsley.
tablespoons
Sea Scallops, patted dry
0 lb
to taste
tablespoons
Flat Leaf Parsley, finely chopped
tablespoons
1. Prep and Heat Pan
Place a large sauté pan or skillet over medium-high heat. Add 3 tablespoons of unsalted butter and heat until the butter melts and starts to foam.
2. Sear Scallops
Lay the scallops in the pan in a single layer. Season with a pinch or two of kosher salt. Cook without moving the scallops until the bottoms are golden brown, about 2 to 3 minutes.
3. Flip and Flavor
Turn the scallops over. Immediately add 1 tablespoon of dry white vermouth or white wine to the pan. Let the scallops cook for an additional 1 to 2 minutes, allowing the wine to create a flavorful sauce.
4. Garnish and Serve
Remove the pan from heat. Sprinkle the seared scallops with finely chopped parsley for an elegant garnish before serving.
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