Pan-Seared Scallops in Butter
Rich and buttery
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1 Review
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Equipment List
- 12 inch saute pan
- Tongs
Ingredients
- 8 oz sea scallops
- To taste salt and pepper
- 1 Tbsp olive oil
- 2 Tbsp butter- cold, diced, divided
- 1/3 c champagne
- 1 Tbsp chives- thinly sliced
Preparation Instructions
- Pat dry scallops
- Season scallops with salt and pepper to taste
Cooking Instructions
- Preheat to 325°F
- Heat ingredients
- Add 1 Tbsp olive oil to pan
- Stir ingredients
- Add 8 oz sea scallops to pan
- Brown on one side
- Add 1 Tbsp butter to pan
- Brown other side
- Stir ingredients
- Remove scallops and let rest
- Add remaining 1 Tbsp of butter, and whisk till thicken
- Add 1/3 c champagne to pan
- Add 1 Tbsp chives to pan
- Whisk and pour over the scallops
Finishing Instructions
- Serve immediately
Reviews
Tracy C, Cooksy Creator
These are pure heaven and so easy to make. You won’t want to waste a drop of that sauce!
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