Pan-Seared Scallops with House Wine Sauce - Chef Michael Smith

Name: Pan-Seared Scallops with House Wine Sauce - Chef Michael Smith
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.

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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