The sweet and delicate sea scallops are baked in a hot frying pan and served in a light lemon wine sauce perfect for risotto and pasta.
Flavor: Tatted scallops in white wine and garlic butter sauce have a light, tangy flavor. Preparation Note: Use dry pack scallops and dry thoroughly for the best shear. Recommended Tools: Meat thermometers are essential tools, and non-stick or seasonal cast iron frying pans are perfect for cooking scallops.
Tips of ingredients in bread-seared scallops
Scallops: Choose hard, fresh sea scallops on top of Bay scallops. Frozen scallops should be completely thawed and dried before use. Sauces: Garlic, butter, white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc) is everything you need for this simple sauce recipe. Decoration: A little squeeze of chopped fresh herbs and lemon juice over top to bring all the flavors together.
Variations
Do you have scallops? Try using shrimp instead. Before you put the scallops back into the bread, whisk a little half to make a creamy sauce in step 7. This is a great recipe for adding extras such as sauteed mushrooms, asparagus pieces, and peas to the sauce in Step 7.
Enjoy the flavor
Place remaining breaded scallops in a fridge airtight container and keep them for up to 3 days. Reheat the scallops with sauce in a covered microwave container at 30-second intervals.
Freeze scallops and sauce in a zipper bag for up to 3 months and thaw in the fridge before reheating.
What to offer with scallops
Did you like these breaded scallops? Please make sure to leave a comment and rating!
Bread-baked scallops
These scallops are baked to golden, brown and crispy, and topped with a garlic butter wine sauce.
Cook ModePrevents the screen from getting dark
If frozen, thaw the scallops in the fridge. Dry on a paper towel and season with salt and pepper.
Heat oil over a high heat in a non-stick frying pan. Once the oil is smoking, add scallops and cook for another 2-3 minutes, or until browned and golden.
Turn the scallops over and cook for another 1-2 minutes or until they are thoroughly browned. Do not overcook it.
Remove from the heat and place on a plate.
Medium reduce the heat with a paper towel and wipe off the frying pan.
Add butter and garlic to the frying pan and cook until the aroma is good until it reaches about 30 seconds.
Add the white wine and cook until it is reduced for about 2 minutes. Return the scallops to the pan and add spoon sauce to the top.
Garnish with lemon wedges and parsley and serve immediately.
Make sure the oil is hot and the scallops are dry before they can be placed in the pan. Do not move, turn or stir until there is a golden crust. Sea scallops are needed anywhere from 3-6 minutes to cook. If they are on the small side, they need nearly three minutes. If they are big, it may take up to six minutes. To determine if the scallops are cooked, they just have to be opaque. The texture is slightly stiffer, but still needs to be softer.
calorie: 202 | carbohydrates: 4g | protein: 14g | fat: 13g | Saturated fat: 6g | Polyunsaturated fat: 1g | January Saturated Fat: 5g | Trans Fat: 0.3g | cholesterol: 50mg | sodium: 804mg | potassium: 254mg | fiber: 0.05g | sugar: 0.2g | Vitamin A: 267iu | Vitamin C: 0.2mg | calcium: 13mg | iron: 1mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
course Dinner, main dishes, main course, seafood
cooking Americans© spendwithpennies.com. Content and photos are copyrighted. Sharing this recipe is encouraged and highly appreciated. Copying or pasting the complete recipe on social media is strictly prohibited. Check out my photo usage policy here.
(TagStoTranslate)Butter (T)Garlic (T)Scallops (T)White wine
