I LOVE scallops and am never tired of experimenting with them! Very easy to prepare (if you know a couple of tricks!), they are great with all things sweet and savory. Scallops are fun because you can play them up or down and use in fancy starters as well as comforting mains. From sophisticated small plates to creamy pasta dishes, it all depends on what you pair them with. In this recipe, I served pan seared scallops with garlic butter sauce for a quick, light yet filling dinner.
The Flavour Affair:
Scallops + Butter + Garlic + Parsley + White Wine
Sometimes the simplest ingredients produce most amazing results! Creamy, savory and aromatic, garlic butter sauce is an absolute classic and an awesome companion to the delicately sweet scallops.
Scallops: you can buy them fresh or frozen. If using frozen, thaw in the refrigerator overnight. Slow thawing helps the scallops to preserve their quality and texture.
Butter, garlic and parsley are the essence of the sauce. Butter creates a rich and creamy base, garlic adds pungency and depth and parsley finishes it off with a peppery freshness. This trio is a proven combo that is always great as a quick flavour enhancer for chicken, fish or seafood.
But! Adding white wine takes the sauce to a whole different level. First, the acidity helps brighten it up, cutting through the richness of butter. The sauce feels and tastes lighter and less fatty. Second, white wine is perfect for deglazing the pan to incorporate all the flavourful bits into the sauce. Third, the wine’s bouquet creates a more complex overall flavour and an aromatic trail.
Preparation tips for Scallops with Garlic Butter Sauce:
- The best way to cook scallops is to sear them over high heat. Here are a few simple tricks to ensure a consistent success:
- Find and remove the muscle – a small blob on the side which was attached to the mollusc’s shell.
- Wash the scallops thoroughly to get rid of all tiny pieces of sand. Few things are as off-putting as biting on sand granules!
- Pat them dry with a paper towel to minimize oil splatters during frying when water comes in contact with hot oil.
- In a non-stick pan or skillet, heat cooking oil to high. Add scallops and allow at least 7cm space between them. Sear on both sides for about 1-1.5 minutes until they turn deep golden. Perfectly cooked scallops are still a little raw inside and have a delicate, melting texture.
Why spacing is super important:
- Scallops contain a lot of water which releases during cooking. If the pan is crowded, that water will fill up the bottom, making quick searing impossible. The scallops will be simmering and quickly become rubbery and overcooked.
- If overcrowding did happen, you can still save the scallops by removing them from the pan immediately. Discard the water and tap the pan dry. Leave the brown bits, if any. Add more oil, heat to very high and sear the scallops for just about 15-20 seconds on each side (since they had already been cooking). Transfer to a plate.
To make the sauce:
- Deglaze the pan with 2/3 glass of white wine. I like using dry aromatic wine with fruity and citrusy notes – like a Sauvingnon Blanc from New Zealand. They have many nice wines which are very reasonably priced and you can enjoy a glass with your food, too. For example, Matua or Babydoll from Marlborough are both great options.
- Scrape any brown bits off the sides of the pan and simmer over high heat for the alcohol to evaporate.
- Once the wine has reduced by about two thirds and you can no longer smell the alcohol, stir in the butter, minced garlic and chopped parsley. Season with salt to taste.
- Pour the hot sauce over the scallops and serve immediately.
Serving suggestions:
It all depends on how light you wanna keep it! A simple green salad with a tangy dressing is great for a dinner al fresco on a warm day. If you feel like something a bit more substantial, roasted cauliflower or creamy potato mash are awesome. Or you can also boil some pasta, toss it with the sauce and top with seared scallops!
For more ideas and inspiration, check out these recipes:
Scallops with Mashed Potatoes and Mushroom Sauce
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Scallops with Garlic Butter Sauce
Equipment
- 1 large non-stick pan
Ingredients
- 9-12 scallops muscle removed
- 2 tbsp cooking oil
- 2/3 glass dry white wine
- 30 g butter
- 4 garlic cloves minced
- 2 tbsp fresh chopped parsley
- 1/3 tsp salt
Instructions
- Thoroughly wash the scallops to get rid of all tiny pieces of sand and pat them dry.
- Heat 2 tbsp cooking oil in a large pan until hot.
- Add scallops one by one, making sure there is at least 7cm space between each one of them.
- Fry for 1-1.5 minutes on each side until they turn golden. Transfer to a plate.
- Deglaze the pan with 2/3 glasses of white wine.
- Scrape the brown bits off the sides of the pan and stir to insporporate. Simmer for 2-3 minutes until the alcohol evaporates.
- Stir in the butter and minced garlic. Stir until the butter dissolves and add the parsley.
- Season with salt, pour over the scallops and serve immediately.
Notes
- Make sure the scallops have plenty of space between them! They will release a lot of water which needs to evaporate quickly for the scallops to brown without getting overcooked.
- Dry white wine with fruity and citrusy notes such as Sauvignon Blanc is great for this sauce.
