Perfect Pan-Seared Sea Scallops
1 1/2 pounds sea scallops
3 tablespoons butter
1 tablespoon olive oil
Salt and freshly ground pepper
1 tablespoon minced garlic
Juice of 1 lemon
1/2 cup dry white wine or water
2 tablespoons fresh chives, chopped
Cut 2 tablespoons of butter into pea-sized pieces onto a small plate and place it in the freezer.
Heat a large skillet over medium-high heat for 3 or 4 minutes. Add one tablespoon of butter and olive oil and wait for butter to melt.
Pat scallops dry, add to pan and sprinkle with salt and pepper. Cook, turning once, until well browned on both sides but not quite cooked through.
Transfer scallops to a plate and remove brown bits from skillet with spatula.
Stir in garlic, lemon juice, and wine into same skillet. Lower heat and cook until liquid thickens, then whisk in the chilled butter from the freezer, one bit at a time, to make a creamy sauce.
Return scallops to skillet and add chives. Adjust heat so sauce bubbles gently then toss.
Transfer the scallops to a platter and spoon the sauce all over.
Serve over roasted Brussels sprouts or asparagus.
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Chef Stephanie Schifrin Salas, a Centerville resident, was voted Best Chef in Dayton by Dayton Magazine two years in a row. She is the owner of 4aChef Culinary Consultants, a private catering company, as well as a local food truck. For more information or to schedule an event in your home, please email email@example.com.