- Total Time
Ready in minutes, this delicious dish is great with rice or potatoes. Substitute tarragon for the parsley if you prefer.
uncooked scallop(s)1 pound(s), wash and dried
table salt¼ tsp
black pepper¼ tsp, reshly ground
olive oil1 ½ Tbsp
uncooked shallot(s)¼ cup(s)
garlic clove(s)2 clove(s), medium, minced (or to taste)
white wine½ cup(s)
fresh parsley3 Tbsp, fresh, minced (or to taste)
- Season scallops with salt and pepper.
- Place a large skillet over medium-high heat; add oil. When oil shimmers, add scallops to pan, flat-side down; cook until just browned on bottom and you can see moisture appearing on top of scallops, about 2 minutes. Flip scallops and brown on other side, about 1 minute; reduce heat to medium.
- Add shallots and garlic to skillet; cook, stirring frequently, until shallots are lightly browned, about 2 minutes (be careful not to burn garlic). Add wine; stir and cook until liquid starts to reduce, about 1 to 2 minutes. Sprinkle with parsley; serve. Yields about 4 ounces scallops per serving.