Caramelized Scallops With White Wine – a delicious recipe with scallops, kosher salt, black pepper, butter, sugar, white wine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Check each of your scallops for a small crescent-shaped muscle that may be attached on the side. If you find one, just peel it off with your fingers - it is easily removed. This muscle toughens during cooking.
2
Rinse the scallops and dry them thoroughly. Season both sides with salt and pepper.
3
Spread the sugar in a thin layer on a plate.
4
Heat a skillet over medium-high heat. Add the clarified butter - when it starts to foam, you are ready to add the scallops. Dip only one side of each scallop in the sugar and place that side down in the pan. Cook for 2-3 minutes, or until nicely seared. Flip and scallops and cook for another minute. Add the wine and lemon juice to the pan. Reduce the liquid by half. After about 1 1/2 minutes, transfer the scallops to a warm platter and pour pan juices over top.
5
Serve the scallops with the pan sauce and garnish with the parsley, chives and lemon zest.
157
kcal
Calories
11
g
Fat
15
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 large scallops, 1 pinch kosher salt, fresh cracked black pepper, 4 tablespoons clarified butter, and more.
Yes, Caramelized Scallops With White Wine falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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