Seared Scallops With Pan Sauce

Dear Seared Scallops With Pan Sauce,

Sizzling hot and topped with glorious sauce… a buttery wine sauce. 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

Seared Scallops With Pan Sauce

Makes 2 servings or appetizers for 4.

• 1 pound scallops
• 2 cups sherry wine
• 1 tablespoon soy sauce
• 2 tablespoons Dijon mustard
• 1 clove minced garlic
• 2 teaspoons crushed red peppers
• 1 tablespoon Old Bay Seasoning (optional)
• Salt
• Pepper
• 2 tablespoons butter
• Leaves from 5 sprigs of fresh thyme
• 3 fresh basil leaves, chiffonade

Rinse scallops well before cooking if they came packed in juices. Pat dry with a clean cloth or paper towel. Discard cloth.

Preheat pan to medium-high with a tablespoon or two of olive oil. Pat dry scallops with paper towels. Season one side with salt & pepper.

Cook with the 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 the second side is seared to a medium brown as well.

Reduce heat to medium. Remove scallops from the pan and set them aside while making the pan sauce. Pour sherry wine into the pan. This is called “deglazing the pan”. The end results are delicious.

Add mustard, garlic, crushed red pepper and, if desired, Old Bay Seasoning. Add more salt & pepper if needed.

Whisk in butter until melted and toss in minced fresh herbs to finish.

If the sauce appears to separate, just reduce the 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.