- Total Time
Ready in minutes, this seafood dish makes an easy but impressive main course or party starter. Substitute tarragon for the parsley if you prefer.
uncooked scallop(s)1 pound(s), wash and dried
table salt¼ tsp
black pepper¼ tsp, freshly ground
olive oil1 ½ Tbsp
uncooked shallot(s)¼ cup(s), minced
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.