Sauteed Scallops
Servings
2Serving size
6 ounces scallops with sauceThis recipe can be multiplied and makes good leftovers, served cold in sandwiches or salads.
Serve with Creamed Peas or Jasmine Rice or Low Sodium Jasmine Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes
AND
Serve with Green Beans with Red Onion or Parmesan Squash or Parmesan Zucchini
Ingredients
| 1 spray Spray olive oil |
| 12 Ounce Sea scallops |
| 1/16 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp White wine |
| 1 Tbsp. Unsalted butter |
Instructions
Spray the pan liberally with olive oil.
When the pan is hot add the scallops. The pan should be very hot but the oil not smoking.
Sprinkle the salt and pepper over the scallops.
Cook on the first side for about 4 minutes. Adjust the heat to keep the pan from being too hot.
When the scallops are lightly seared on one side turn.
Cook for another 4 to 5 minutes and remove the scallops to the warm plates.
Add the white wine to the pan, scraping the browned bits up from the bottom of the pan.
Add the butter and continue stirring as the butter melts, reducing the liquid by about 1/2. Serve with the sauce on top of the scallops.
Serve this recipe with one of these starch side dishes.
Creamed Peas
Place the peas in a small pan over medium high heat. Add the water, salt, tarragon and pepper. Cook for about 5 minutes stirring occasionally. As the water is almost evaporated, reduce the heat to medium. Add the mustard and cream cheese. Cook for about 3 minutes until the cheese…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
AND
Serve this recipe with one of these vegetable side dishes.
Green Beans with Red Onion
Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is the most simple and most classic of recipes. Searing food in a pan causes the chemical process known as the maillard reaction (pronounced my-YAR).
The proteins and sugars contained in foods will react under high heat and cause browning. While you might think of this process as being what happens with your favorite steak or fish, the maillard reaction is responsible for everything from the browning of bread to roasted coffee beans.
That browning also works when searing foods in a pan to help create fantastic sauces. Scraping the browned bits from the bottom of a roasting pan or sauté pan after cooking is known as “deglazing the pan.” After the food and excess fat are removed, liquid (wine, water, stock, cognac, etc.) is heated with the remaining cooking juices in the bottom of the pan. The browned bits are scraped from the bottom, becoming the base for your sauce.