Peru Bay Scallops, Flash-Seared & Glazed
A City Pier Seafood favorite. These buttery-sweet Peruvian bay scallops are a healthy protein you can prepare in five minutes or less. That's magic, pure and simple.
Wine Pairing: Oaked Chardonnay, Pinot Gris or Muscadet
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- 1 pound Peru bay scallops
- 2 tablespoons vegetable oil
- 2 tablespoons butter, unsalted
- 1 lemon, cut into wedges
- 1/4 cup white wine
- kosher salt
- freshly ground black pepper
- PREP: Pat the scallops dry with paper towels and season with salt.
- COOK: Preheat a medium skillet over medium high heat, add the oil. When pan is about to smoke add scallops to pan. Cook on one side for 45 seconds to a minute then turn and repeat. You are looking for a nice brown crust. When both sides have been seared remove them from the pan to rest. Put the pan back on the heat and add the wine, scrape the pan bottom to remove any tasty bits. Remove the pan from the heat, adding 1 tablespoon of butter at a time, swirling the pan back and forth to create a glossy rich sauce.
- SERVE: Add the scallops back to the pan and toss in the sauce to glaze them. Plate family style in a serving bowl with lemon wedges, a loaf of crusty bread and your favorite steamed veggie. I love this dish with steamed broccolini to soak up all the sauce.