Pan Seared Scallops WIth Wine Sauce
Posted: Fri Jan 21, 2011 1:48 pmPan Seared Sea Scallops with Sautéed Veggies and Red Wine Sauce
I made this last night with Sea Scallops but it works just as well with shrimp or even tuna or salmon. Don’t let the wine snobs convince you red wine is only for red meat. Change up the veggies to suit your taste.
Ingredients to feed two (or one man sized portion):
12 Sea Scallops fresh or well thawed or use equivalent amount of shrimp or fish
2 bell peppers; orange, yellow and/or red sliced about ½” wide
1 medium onion sliced thin
1 cup small broccoli florets
1 cup (or more) fresh mushrooms, whole, quartered or sliced depending on type and size
4 large cloves garlic, minced
1 cup good quality red wine; I use South Seattle Community College’s “Well Red”
Juice of one lime
2-3 tablespoon unsalted butter
3 tablespoons olive oil
Ground ginger, to taste (about ¼ teaspoon)
Salt and pepper, to taste
In a large, deep stainless steel fry pan, heat 2 tablespoons olive oil over medium heat
Sauté veggies, adding the peppers, broccoli and onions first; after a couple of minutes add mushrooms, ginger and garlic and cook for another couple of minutes until the veggies have softened slightly. Don’t overcook or they will be mushy. Remove veggies and keep warm, add remaining tablespoon olive oil and 2 tablespoons butter to pan being careful not to burn the butter, quickly sear the scallops on all sides, remove from pan and keep warm. Note… If you overcook scallops they will get tough.
Deglaze the pan with wine, scraping up any bits then add lime juice and reduce mixture to 1/4 cup or less if you want a thicker sauce, be careful not to scorch it.
Reduce heat and finish with 1 tablespoon of butter. Taste and season sauce as required.
Spoon the wine sauce over the scallops and serve immediately with veggies, hard crust sour dough bread. And, if desired, serve with the same wine used for the sauce.
I made this last night with Sea Scallops but it works just as well with shrimp or even tuna or salmon. Don’t let the wine snobs convince you red wine is only for red meat. Change up the veggies to suit your taste.
Ingredients to feed two (or one man sized portion):
12 Sea Scallops fresh or well thawed or use equivalent amount of shrimp or fish
2 bell peppers; orange, yellow and/or red sliced about ½” wide
1 medium onion sliced thin
1 cup small broccoli florets
1 cup (or more) fresh mushrooms, whole, quartered or sliced depending on type and size
4 large cloves garlic, minced
1 cup good quality red wine; I use South Seattle Community College’s “Well Red”
Juice of one lime
2-3 tablespoon unsalted butter
3 tablespoons olive oil
Ground ginger, to taste (about ¼ teaspoon)
Salt and pepper, to taste
In a large, deep stainless steel fry pan, heat 2 tablespoons olive oil over medium heat
Sauté veggies, adding the peppers, broccoli and onions first; after a couple of minutes add mushrooms, ginger and garlic and cook for another couple of minutes until the veggies have softened slightly. Don’t overcook or they will be mushy. Remove veggies and keep warm, add remaining tablespoon olive oil and 2 tablespoons butter to pan being careful not to burn the butter, quickly sear the scallops on all sides, remove from pan and keep warm. Note… If you overcook scallops they will get tough.
Deglaze the pan with wine, scraping up any bits then add lime juice and reduce mixture to 1/4 cup or less if you want a thicker sauce, be careful not to scorch it.
Reduce heat and finish with 1 tablespoon of butter. Taste and season sauce as required.
Spoon the wine sauce over the scallops and serve immediately with veggies, hard crust sour dough bread. And, if desired, serve with the same wine used for the sauce.