Today, I propose a very simple yet extremely tasty appetizer: pan-seared scallops. When hosting guests or during the holidays, these fine mollusks are often present on our tables. Let’s say they are somewhat the stars of refined menus for special occasions. Yet, they are so easy and quick to cook. In this recipe, they are accompanied by a very flavorful sauce that forms during cooking. I would say dipping bread is almost a must.
Other recipes with scallops:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pan-Seared Scallops
In this preparation, I used frozen scallops without shells that I thawed by transferring them from the freezer to the refrigerator the night before. Of course, you can also use fresh mollusks; the process will be exactly the same.
- 8 scallops
- fresh ginger (a small piece of root)
- 1 clove garlic (small)
- 1.35 fl oz dry white wine
- 0.68 fl oz lemon juice
- 1 sprig parsley
- extra virgin olive oil
- salt
Tools
- 1 Grater
- 1 Citrus Juicer
- 1 Pan
Preparation of Pan-Seared Scallops
Peel the ginger root and grate it.
Mix the lemon juice with the white wine.
In a pan, heat a drizzle of oil before adding the finely chopped garlic and grated ginger.
Let it sizzle for a few moments, then add the scallops and cook them for a minute and a half on each side. Salt to taste.
Then drizzle them with the wine and lemon mixture and allow the sauce to partially evaporate, ensuring it remains soft and creamy.
At the end of cooking, flavor the pan-seared scallops with some finely chopped parsley. Serve immediately, very hot, accompanied by their cooking sauce. Enjoy! Paola
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