Seared Bay Scallops

4.70 from 10 votes

With shallots, white wine and lemon juice, these bay scallops are a quick and easy appetizer. They cook in minutes to a perfect golden brown.

Prep Time5

Cook Time7

Total Time12

Course: Appetizers

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

3/4 pound bay scallops
1 tablespoon olive oil
2 tablespoons butter
1 shallot minced
1/4 cup dry white wine
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
2-4 lemon wedges

Instructions

Pat the scallops dry with a paper towel.
Heat the olive oil and butter in a large skillet over medium high heat. Once the butter has melted, sauté the shallots until they have softened, about 2 minutes. Add the wine and continue cooking until the liquid has reduced by half, about 2 minutes. Sprinkle in the salt and pepper.
Place the scallops in the skillet making sure not to overcrowd them. Cook for 1-2 minutes per side until browned and opaque.
Toss the scallops with parsley and a squeeze of lemon juice before serving.

Notes

You can serve the scallops with risotto, orzo or rice in order to turn it into a main dish. Or use them to top a salad.

Scallops are best eaten warm when they are freshly cooked. You can store leftovers in an airtight container in the refrigerator up to 1-2 days. Eat leftovers cold.

Nutrition