Seared Sea Scallops With Linguini In A Herb And Wine Sauce Recipes

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE

Savory Sea Scallops in White Wine Sauce image

This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!

Provided by polly salama

Categories Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons olive oil
1 1/2 lbs sea scallops
2 cups dry white wine
3 tablespoons fresh lemon juice
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons minced parsley
fresh ground pepper

Steps:

Heat oil in heavy skillet over high heat.
When oil begins to smoke add scallops.
Sear each side for one minute or until each side is golden brown.
Add 1/2 cup of wine and lower heat to medium.
Simmer for 2 minutes.
Remove scallops from pan.
Add remaining wine and lemon juice,and garlic.
Bring to a boil and reduce by half.
Add butter, parsley and season with pepper.
Place scallops on a plate and smother with sauce.
Serve.

PAN-SEARED SEA SCALLOPS WITH HERB BUTTER SAUCE

Pan-Seared Sea Scallops With Herb Butter Sauce image

Make and share this Pan-Seared Sea Scallops With Herb Butter Sauce recipe from Food.com.

Provided by Diane C 2

Categories European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 lb linguine
salt
1 lb sea scallops
salt
pepper
1 tablespoon olive oil
1 tablespoon butter
1 shallot, finely diced
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup clam juice
1/4 teaspoon red pepper flakes
12 basil leaves, chopped
1/4 cup parsley, chopped
1 tablespoon chives, chopped
1 tablespoon capers, drained
lemon, zest of 1
lemon, juice of 1/2
pepper
1 tablespoon butter

Steps:

Bring large pot of water to rolling boil. Add generous amount of salt to water and cook linguine to just before al dente.
Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat. Sear scallops about 2 minutes on each side; remove from skillet to a plate and cover with foil. Set aside.
Add shallot and garlic to the same skillet and saute until softened.
Add the wine and cook until reduced to almost gone.
Add the clam juice and reduce by about 1/2.
Add red pepper flakes, the herbs, capers, lemon zest and lemon juice. Season with pepper to taste and add the butter.
Add the cooked and drained linguine to the skillet; allowing the liquid to be absorbed and the sauce coating the pasta.
Transfer to a serving bowl placing the seared scallops on top.

Nutrition Facts : Calories 650.8, Fat 11.7, SaturatedFat 4.6, Cholesterol 42.5, Sodium 683.4, Carbohydrate 99.2, Fiber 4.5, Sugar 4.6, Protein 30.4

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