April 24, 2013
Categories: Comfort Food, Dinner, Main Dish, Shellfish, Scallops, Alcohol, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Birthday, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, High Protein, No Eggs, Wine, Spring more
"This meal is "knock your socks off" good. So good in fact, that the whole time your eating it you'll think you are eating at one of those very fancy restaurants. The scallops are dipped in sugar and sauteed in clarified butter, literally creating a caramel coating on the outside. The sweet caramel flavor is subtle and with the white wine pan sauce, it is a wonderful compliment to the scallops. This is a recipe you'll be glad to have in your pocket when your looking for a special occasion meal or a dish to impress. From Annie's Eats blog and highly recommended. ********* PLEASE NOTE: Clarified butter is butter that has had the milk solids and water removed. One advantage of clarified butter is that it has a much higher smoke point, so you can cook with it at higher temperatures without it browning and burning. Also, without the milk solids, clarified butter can be kept for much longer without going rancid.********It is very easy to make. Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom. A stick (8 tablespoons) of butter will produce about 6 tablespoons of clarified butter."
- Serving Size: 1 (286.3 g)
- Calories 575.9
- Total Fat - 28.8 g
- Saturated Fat - 13.1 g
- Cholesterol - 112.7 mg
- Sodium - 767.3 mg
- Total Carbohydrate - 70.7 g
- Dietary Fiber - 2.6 g
- Sugars - 35.5 g
- Protein - 12.9 g
- Calcium - 95.5 mg
- Iron - 3.4 mg
- Vitamin C - 91.9 mg
- Thiamin - 0.2 mg
Rinse and dry the scallops well. Season both sides of the scallops with salt and pepper.
Heat a skillet on medium-high, for 2 minutes.
Add the clarified butter and swirl to coat the pan. When the butter begins to foam, prepare the scallops quickly.
Working efficiently, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere.
Place the scallops sugar side down in the skillet and saute for 2 1/2 minutes. If the sugar starts to brown too quickly, reduce the heat.
Flip the scallops over, and cook for 1 minute more.
Add the white wine and lemon juice to the pan, and reduce by half, about 1 1/2 minutes.
Transfer the scallops to a platter or serving dishes.
Pour the pan juices over the top and garnish with chopped parsley, chives, and lemon zest.
Tips & Variations
No special items needed.