Scallops with Chives and Butter Sauce
Servings: 4
Calories: 300kcal
Ingredients
- 1 1/4-1 1/2 lb large sea scallops
- 1/4 tsp freshly ground pepper
- 1/4 tsp sea salt
- 5 Tbsp unsalted butter divided
- 2 Tbsp chopped shallots
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 1 Tbsp snipped chives
Instructions
- To make sure you have the best tasting scallops, mix together 4 cups of water and 2 T. kosher salt. Add scallops and let them brine for 10 minutes. Then drain off water and salt and patt them dry with a paper towel. (This can be done several hours in advance).
- Heat 1 T. butter in a non-stick pan over medium-high heat. Sear scallops turning them once. This will take about 5 minutes on a gas stove, or 7-8 minutes on an electric stove.
- Once they turn a nice golden color, remove from pan, place on a plate and keep warm.
- To the same pan, add shallots, wine and vinegar and bring to a boil. Reduce until around 2 tablespoons.
- You can add the juices on the scallop plate for more flavor. Reduce the heat to low and add the butter. Stir the sauce until a nice consistency.
- Add chives and stir. Plate the scallops and top with the sauce.