Seared Scallops With Garlic Butter

1. 1

   In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.

2. 2

   Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until sauce is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.

3. 3

   Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.