Dear Scallops, I love you sizzling hot and topped with glorious sauce… a buttery wine sauce. Although I love you dearly, our relationship is short-lived for you are far too delicious to stick around for very long. Sin-sear-ly, Deanna
Rinse scallops (a few up to 1 pound) well before cooking if they came packed in juices.
Preheat pan to medium-high with a tablespoon or two of olive oil. Pat dry scallops with paper towels. Season one side with sea salt & pepper.
Cook with seasoned side down first. Salt & pepper the unseasoned side while the first side cooks. Sear until medium brown and no longer stick to the pan. Do not overload & stack scallops in the pan.
Continue cooking until second side is seared to a medium brown as well.
PAN SAUCE INGREDIENTS:
- 2 cups sherry wine
- 1 tablespoon soy sauce
- 2 tablespoons Dijon mustard
- 1 clove minced garlic
- 2 teaspoons crushed red peppers
- 1-2 tablespoons Old Bay Seasoning
- 2 tablespoons butter
- Leaves from 5 sprigs fresh thyme, minced
- Leaves from 2 sprigs fresh basil, minced
Reduce heat to medium. Remove scallops from pan and set aside while making pan sauce. Pour sherry wine into pan. This is called “deglazing the pan”. The end results are delicious.
Add mustard, garlic, crushed red pepper, Old Bay Seasoning and salt & pepper.
Whisk in butter until melted and toss in minced fresh herbs to finish.
If sauce appears to separate, just reduce heat a bit & add more wine to save it.
Serve with sauce and enjoy with pasta, potatoes or a lovely, fresh green salad.
P.S. Nice muscles.