Pan-Seared Scallops with House Wine Sauce

Name: Pan-Seared Scallops with House Wine Sauce
Ingredients: 1 pound (500g) or more of large fresh sea scallops, small tough side muscle removed, patted dry; 1 cup (250 mL) of all-purpose flour; a sprinkle or two of salt and lots of freshly ground pepper; 1 tablespoon (15 mL) of any cooking oil; 2 tablespoons (30 mL) of butter; 4 garlic cloves, thinly sliced; 2 green onions, white and green parts thinly sliced separately; 1 cup (250 mL) of your favourite dry wine; 1 teaspoon (5 mL) of Dijon mustard; 1/2 cup (125 mL) of whipping cream

chefmichaelsmith.com

Searing sweet briny scallops to give them a golden brown crispy crust is an essential cooking method for any cook’s seafood repertoire.

View full recipe on chefmichaelsmith.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at chefmichaelsmith.com.

Share this recipe:

Cooking tools:

Skillet
Stove
Mixing bowl
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Whisk
Tongs
Wooden spoon
Serving platter
Aluminum foil
Paper towel

Ingredients

1 pound (500g) or more of large fresh sea scallops, small tough side muscle removed, patted dry
1 cup (250 mL) of all-purpose flour
a sprinkle or two of salt and lots of freshly ground pepper
1 tablespoon (15 mL) of any cooking oil
2 tablespoons (30 mL) of butter
4 garlic cloves, thinly sliced
2 green onions, white and green parts thinly sliced separately
1 cup (250 mL) of your favourite dry wine
1 teaspoon (5 mL) of Dijon mustard
1/2 cup (125 mL) of whipping cream