Pan-Seared Scallops: Garlic White Wine Sauce

Pan-seared scallops with garlic and white wine is a quick and easy recipe that can be made in under 15 minutes. It is a delicious dish perfect for a date night or a dinner party. The key to getting that beautiful golden crust on your scallops is to ensure they are dry before adding them to a hot pan with oil. You can also dust the scallops with flour to help with the browning. After searing the scallops, a simple sauce can be made in the same pan with butter, garlic, and white wine, which is then poured over the scallops. This dish can be served with crusty bread or creamy risotto and enjoyed immediately.

How to prepare scallops

Preparing scallops is a simple process, but there are a few key steps to follow to ensure they turn out perfectly. Here is a detailed guide on how to prepare scallops for a delicious pan-seared scallops dish with garlic and white wine.

Firstly, choose the right type of scallops. Look for sea scallops, which are larger and have a sweeter taste. If possible, opt for ""dry" scallops over "wet" ones, as the latter have been treated with a phosphate solution, which can affect their flavour and texture.

If you are using frozen scallops, make sure to thaw them properly. The best way is to place them in the refrigerator overnight. Alternatively, you can thaw them by placing them in a sealed bag and running cold water over it for about 30 minutes. Once thawed, remove any packaging, drain any liquid, and pat the scallops dry with paper towels. This step is crucial, as damp scallops will not sear properly.

Next, remove the small side muscle from the scallops. This is known as the "'foot' and can be a little chewy when cooked. Rinse the scallops briefly under cold water, then pat them dry again. Season the scallops with salt and pepper on both sides.

At this point, you can also dust the scallops with a light coating of flour, which will help absorb excess moisture and promote even browning. However, this step is optional and can be skipped if you prefer or are gluten-intolerant.

Now, it's time to cook the scallops. Heat a large, non-stick frying pan over medium-high to high heat. Add some oil to the pan—any high-heat oil like avocado oil or vegetable oil will work. You want the pan to be hot enough that the scallops sizzle when added.

Place the scallops in the pan, making sure not to overcrowd them, as this will cause them to steam instead of fry. Sear the scallops for 2-3 minutes on each side, depending on their size, until they are golden brown and cooked through. Then, remove them from the pan and set them aside.

With the scallops cooked, you can now make the garlic and white wine sauce. In the same pan, melt some butter and add minced garlic. Sauté the garlic for about 30 seconds to 1 minute until fragrant. Then, pour in the white wine and let it simmer and reduce for a few minutes. You can also add some shallots, lemon juice, and fresh herbs like chives or parsley for extra flavour.

Finally, return the scallops to the pan and warm them through in the sauce. Serve immediately with your choice of sides, such as crusty bread, creamy risotto, roasted vegetables, or zucchini noodles. Enjoy your delicious pan-seared scallops with garlic and white wine!

How to thaw scallops

To pan-sear scallops with garlic and white wine, you'll first want to make sure your scallops are properly thawed. Here's how to do it:

The best way to thaw scallops is to do so slowly and gradually in the refrigerator. This method ensures that your seafood retains its integrity, flavour, and texture. It also inhibits the growth of harmful bacteria. Remove the scallops from their vacuum-sealed packaging and place them on a plate or tray lined with paper towels or a tea towel. Place this on a low shelf in your refrigerator and leave for 10-12 hours, or until they are completely defrosted. Once thawed, pat the scallops dry with paper towels to absorb any excess moisture. This will ensure that your scallops brown properly when pan-seared.

If you're short on time, you can use a quicker thawing method. Fill a bowl with cool water (never warm water, for food safety reasons) and place your vacuum-sealed package of scallops into the bowl, ensuring they are fully submerged. After 20-30 minutes, change out the water and refill the bowl with cool water. Once the scallops are completely thawed, remove them from the water and pat them dry before cooking.

When buying scallops, look for "dry-packed" or "dry" scallops, as these haven't been treated with chemical additives that can negatively affect their texture, flavour, and ability to sear. "Wet" scallops, on the other hand, often taste rubbery and don't sear well.

Now that your scallops are properly thawed, you can begin the cooking process. Start by removing the small side muscle from the scallops and giving them a quick rinse under cold water. Pat the scallops dry and season them with salt and pepper on both sides. Heat some oil in a large frying pan until it begins to smoke, then quickly add the scallops and cook for 90 seconds. Flip the scallops and cook for an additional 30-45 seconds. Remove the scallops from the pan and set them aside while you make your garlic and white wine sauce.

How to cook scallops

Ingredients:

• Scallops
• Olive oil
• Salt
• Pepper
• Butter
• Garlic
• White wine
• Lemon juice
• Parsley

Method:

Scallops are a quick-cooking protein that should take no more than 2-3 minutes per side to cook, depending on their size. They are cooked when the flesh is milky white throughout and opaque.

Firstly, thaw frozen scallops in a bowl of cold water for 10-20 minutes or overnight in the refrigerator. Remove the side muscle from the scallops if attached. Then, pat them dry with paper towels to absorb all of the liquid before searing.

Next, heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan (work in batches if needed). Season with salt and pepper to taste. Fry for 2-3 minutes on one side (until a golden crust forms), then flip and fry for another 2 minutes until crisp, lightly browned and cooked through.

Remove the scallops from the skillet and transfer them to a plate. Melt butter in the same pan, scraping up any browned bits left over from the scallops. Add the garlic and cook until fragrant (about 1 minute).

Pour in the white wine and bring to a simmer for 2-3 minutes or until the wine reduces by about half. Stir in the lemon juice. Remove the pan from the heat, add the scallops back into the pan to warm through slightly, and garnish with parsley.

Tips:

• Use a large pan to avoid overcrowding or cook in batches to make sure the scallops are at least 1 inch apart.
• Both sides of a scallop should be seared to a golden-brown crust with the sides opaque all the way through. They should be firm to the touch but still slightly soft with a little bounce to them.
• Scallops are meant to be eaten at a more medium-internal temperature. They will overcook very quickly and become chewy.
• If you have the option, always buy dry-packed scallops.
• If you want to add an extra fail-safe, dust the scallops with a light coating of flour before frying. This will help to absorb excess moisture and add a nice golden crust.
• Make sure your scallops are golden brown on both sides for a crispier, tastier bite.

What to serve with scallops

When it comes to what to serve with scallops, it's important to consider whether they are the star of the show or just an appetiser. Here are some suggestions for side dishes to complement your pan-seared scallops with garlic and white wine:

Potatoes, Pastas, and Grains

• Orzo with peas and Parmesan—a lighter take on risotto.
• Cheesy skillet domino potatoes—thin slices of potato baked in a creamy cheese sauce.
• Lemon butter melting potatoes—roasted potatoes with a crispy crust and fluffy inside.
• Butternut squash risotto—a weeknight-friendly dish with fresh sage.
• Garlic mashed potatoes—Yukon Gold or russet potatoes mashed with garlic-infused milk and butter.
• Rice pilaf—a lighter option that still provides a tasty base for your scallops.

Vegetables

• Green beans almondine—blanched green beans served with sautéed shallots and buttery almonds.
• Parmesan-crusted carrots—sweet, roasted carrots with a salty, crispy coating.
• Air fryer cauliflower—tender, golden brown cauliflower that pairs well with seafood.
• Sautéed oyster mushrooms—a mild, meaty texture heightened by cooking.
• Sautéed Brussels sprouts—lightly charred and crisp-tender with a little crunch.
• Roasted broccoli—caramelised broccoli florets.
• Spinach in a cream sauce—a holiday side dish that goes well with seafood.

Salads

• Spinach salad with apples, walnuts, and feta—a simple, fruity side.
• Green bean salad with toasted nuts, fried shallots, and radicchio—a beautiful addition to your table.
• Shaved Brussels sprouts salad with apples, hazelnuts, and brown butter dressing—a flavourful and textured salad.
• Avocado tomato salad—a quick and refreshing side.
• Arugula and fennel salad with lemon vinaigrette—a simple, light salad to complement your scallops.

What type of pan to use

When it comes to choosing a pan to sear scallops, a few different types can be used. Here are some options:

Cast Iron Pan

Cast iron pans are a popular choice for searing scallops due to their ability to withstand high temperatures. They can handle the heat required to create a nice sear on the scallops. Cast iron pans are also durable and can last for many years if properly seasoned and maintained.

Stainless Steel Pan

Stainless steel pans are another good option for searing scallops. They can handle high temperatures and are known for their durability. Stainless steel pans are also easy to clean and maintain, making them a convenient choice for cooks.

Carbon Steel Pan

Carbon steel pans are similar to cast iron pans in that they can withstand high temperatures and provide an excellent sear. Carbon steel pans are also lighter in weight compared to cast iron, making them easier to handle. These pans develop a natural non-stick coating over time with proper seasoning and care.

Non-Stick Pan

While non-stick pans are convenient for their easy release and clean-up, they may not be the best choice for searing scallops. Non-stick pans often have lower heat thresholds, and achieving a proper sear may be difficult. Additionally, using non-stick pans at very high temperatures can potentially damage the coating.

Key Considerations

When choosing a pan for searing scallops, consider the heat conductivity, weight, and maintenance of the pan. It is essential to use a pan that can withstand high temperatures to achieve a nice sear. The weight of the pan is also important, as a heavier pan may be more challenging to handle, especially when flipping delicate scallops.

In summary, while cast iron, stainless steel, and carbon steel pans are commonly recommended for searing scallops, the most important factor is to use a pan that you are comfortable with and that can reach the necessary high temperatures. Remember, it's not just about the pan but also the technique and the quality of the scallops themselves.

Frequently asked questions