Okay, so you’re craving something fancy but *don’t* want to spend hours in the kitchen? Trust me, I get it! That’s where these Golden Pan-Seared Scallops in White Wine come in. Seriously, this is one of those dishes that tastes like you slaved away, but it’s secretly SO easy. We’re talking restaurant-quality flavor, but ready in, like, 15 minutes. And the best part? That white wine sauce? Ugh, it’s just… *chef’s kiss*! This is my go-to for a quick, elegant meal that’s sure to impress. You’ve GOT to try these!
Why You’ll Love This Golden Pan-Seared Scallops in White Wine Recipe
Seriously, what’s *not* to love? This recipe is a total winner, and here’s why:
Quick and Easy Weeknight Meal
I’m talking FAST, people! From fridge to table in under 20 minutes. Perfect for those crazy weeknights when you need something delicious, like, yesterday.
Elegant and Impressive Flavor
This isn’t your average weeknight dinner. The white wine sauce is pure magic, and those perfectly seared scallops? Restaurant-quality, I swear!
Gluten-Free Delight
Yup, you read that right! Naturally gluten-free, so everyone can enjoy this little slice of seafood heaven. No substitutions needed!
Golden Pan-Seared Scallops in White Wine: Ingredients You’ll Need
Alright, let’s gather our goodies! Here’s what you’ll need to whip up these amazing Golden Pan-Seared Scallops in White Wine. Don’t skimp on the quality – it makes a difference, trust me!
- 12 sea scallops, patted DRY (this is important!)
- Salt
- Black pepper
- 1 1/2 tablespoons vegetable oil, DIVIDED (we’ll use it in stages)
- 2 tablespoons peeled and minced shallot
- 1/4 cup dry white wine (something you’d actually drink!)
- 2 tablespoons minced fresh chives, DIVIDED (save some for garnish!)
- 1 tablespoon unsalted butter, cut into small pieces
- 1/2 teaspoon Dijon mustard
How to Prepare Golden Pan-Seared Scallops in White Wine
Okay, let’s get down to business! Follow these steps, and you’ll be enjoying the most perfect Golden Pan-Seared Scallops in White Wine in no time. Don’t rush – a little patience goes a long way!
Preparing the Scallops
First things first, check your scallops. See that little side muscle? Just pluck it off and toss it. Then, give the scallops a quick rinse under cold water. Now, the *really* important part: pat them DRY. I mean, bone-dry! Use paper towels and really get in there. This is KEY to getting that gorgeous sear, so don’t skip it!
Searing the Golden Pan-Seared Scallops
Heat a skillet (medium size is perfect) over medium-high heat. Get it nice and hot! Add 1 tablespoon of the vegetable oil. Once the oil is shimmering (but not smoking!), gently place the scallops in the pan. Don’t overcrowd! If you have too many, do it in batches – otherwise, they’ll steam instead of sear. Let them cook undisturbed for 2-3 minutes. Seriously, don’t touch them! You want a beautiful golden-brown crust to form. They should release easily from the pan when they’re ready to flip. Cook the other side for about 2 minutes, then transfer them to a clean plate and cover loosely with foil to keep them warm.
Making the White Wine Sauce for the Golden Pan-Seared Scallops
Turn the heat down to low-medium. Add the remaining 1/2 tablespoon of vegetable oil and the minced shallots. Cook the shallots, stirring now and then, until they’re softened and fragrant (about 1-2 minutes). Now, pour in the white wine! Use a wooden spoon to scrape up any browned bits from the bottom of the pan – that’s where all the flavor is! Let the wine simmer for a minute or two, then add 1 tablespoon of the minced chives, the butter, and the Dijon mustard. Stir until everything is melted and smooth. Mmm, smells amazing, right?
Combining Scallops and Sauce for Perfect Golden Pan-Seared Scallops
Add the scallops back to the skillet and gently turn them to coat them in that luscious white wine sauce. Make sure each scallop gets a good dose of that deliciousness!
Serving Your Golden Pan-Seared Scallops in White Wine
Alright, time to plate these beauties! Transfer the Golden Pan-Seared Scallops and sauce to serving dishes. Sprinkle with the remaining chives for a pop of color and flavor. And here’s the most important part: serve immediately! These are best enjoyed hot off the pan, so dig in and enjoy!
Tips for Perfect Golden Pan-Seared Scallops
Want to take your Golden Pan-Seared Scallops to the next level? Here are my top tips for guaranteed success. Trust me, these little things make a BIG difference!
Don’t Overcrowd the Pan
Seriously, resist the urge to cram them all in! Overcrowding lowers the pan temperature, and you end up steaming the scallops instead of searing them. Sad, soggy scallops? No, thank you!
Pat Scallops Completely Dry
I can’t stress this enough! Moisture is the enemy of a good sear. The drier the scallops, the better they’ll brown. So, pat, pat, pat until they’re practically begging for oil!
Avoid Overcooking
Overcooked scallops are rubbery and sad. No one wants that! Keep a close eye on them and pull them from the heat as soon as they’re cooked through. They should still be slightly translucent in the center.
Ingredient Notes and Substitutions for Golden Pan-Seared Scallops in White Wine
Okay, let’s talk swaps! Sometimes you’re missing an ingredient, or maybe you just want to mix things up. Here are a few ideas to keep your Golden Pan-Seared Scallops amazing, no matter what!
White Wine Substitutions
No white wine on hand? No problem! Dry sherry works great, or even a little chicken broth in a pinch. Just don’t use anything sweet!
Herb Variations
Out of chives? Don’t sweat it! Parsley, tarragon, or even a little dill can add a fresh, herby touch. My favorite part is mixing herbs!
Oil Options
Vegetable oil is my go-to for searing, but olive oil or avocado oil work just as well. Just make sure whatever you use has a high smoke point!
Serving Suggestions for Your Golden Pan-Seared Scallops
These Golden Pan-Seared Scallops are amazing on their own, but they’re even BETTER with the right side dish! Here are a few of my favorite ways to serve them. You’ll want something to soak up that delicious sauce, trust me!
Pasta Pairings
Linguine or fettuccine are my go-to choices. Toss them with a little olive oil and some extra herbs, and you’re golden!
Rice Options
Fluffy white rice is always a winner, but if you’re feeling fancy, try a creamy risotto. Mmm, so good!
Salad Accompaniments
Keep it light and fresh with a simple green salad. A little vinaigrette is all you need!
Frequently Asked Questions About Golden Pan-Seared Scallops
Got questions about these Golden Pan-Seared Scallops? I’ve got answers! Here are some of the most common things people ask me about this recipe. Don’t worry, I’ve got you covered!
How do I store leftover Golden Pan-Seared Scallops?
Alright, if you happen to have any leftovers (which is rare!), just pop them in an airtight container and store them in the fridge. They’ll be good for a day or two, tops! Just be sure to get them in there quickly.
Can I reheat Golden Pan-Seared Scallops?
You *can*, but be super careful! Reheating scallops is tricky because they can get rubbery really fast. I recommend reheating them gently in a skillet over low heat, with a splash of broth or white wine to keep them moist. Don’t overcook them!
What kind of scallops should I use for Golden Pan-Seared Scallops?
Great question! This recipe is best with sea scallops. They’re the big ones! Bay scallops are smaller and sweeter, but they don’t sear as nicely. So, stick with sea scallops for that perfect golden crust and juicy interior.
Nutritional Information for Golden Pan-Seared Scallops
Okay, quick note! Nutrition info can vary a LOT depending on brands and all that jazz, so take this with a grain of salt (har har!). I’m not providing exact numbers, just a heads-up!
Enjoyed This Golden Pan-Seared Scallops in White Wine Recipe? Rate it!
Loved these Golden Pan-Seared Scallops? Leave a comment and give the recipe a rating! And hey, don’t forget to share it with your friends on social media!
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Golden Pan-Seared Scallops: Unbelievably Delicious in 15
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Seafood
- Method: Pan-Seared
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy these perfectly pan-seared scallops in a delicate white wine sauce. A quick and elegant dish.
Ingredients
- 12 sea scallops
- Salt
- Black pepper
- 1 1/2 tablespoons vegetable oil, divided
- 2 tablespoons peeled and minced shallot
- 1/4 cup white wine
- 2 tablespoons minced chives, divided
- 1 tablespoon unsalted butter, cut up
- 1/2 tsp. Dijon mustard
Instructions
- Remove and discard the small side muscle from the scallops. Rinse the scallops briefly under cold water and pat them dry with a paper towel. Season with salt and black pepper.
- Heat a medium skillet over medium-high heat. Add 1 tablespoon of the vegetable oil and let it get hot. Then add the scallops and let them cook undisturbed for 2-3 minutes, or until they are well browned on the first side and release easily from the skillet. Flip them over and cook them on the second side for about 2 minutes. Remove the scallops from the skillet and place them on a clean plate. Cover loosely with aluminum foil and set aside.
- Turn the heat down to low-medium and add the remaining 1/2 tablespoon of vegetable oil and the minced shallots. Cook the shallots, stirring occasionally, for 1-2 minutes. Add the white wine and cook for 1-2 minutes more, scraping up any browned bits from the surface of the skillet with a wooden spoon.
- Add 1 tablespoon of the chives along with the butter and mustard. Stir until everything is well incorporated and the sauce is smooth. Remove the skillet from the heat and add back the scallops, turning to coat them in the sauce.
- Transfer the scallops and sauce to serving dishes. Top with the remaining chives. Enjoy immediately.
Notes
- Ensure scallops are dry for optimal searing.
- Do not overcrowd the pan when searing.
Nutrition
- Serving Size: 3 scallops
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 50mg
