Double Seared Scallops With Garlic Butter Sauce
1 pound sea scallops
1 tablespoon unsalted butter
1 tablespoon vegetable oil
4 cloves garlic
1/2 cup white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon capers
black pepper, to taste
1 tablespoon chopped parsley
Step 1. Rinse the scallops with cold water. Remove the small side muscle if present. Pat them dry thoroughly. Dry scallops are the key for seared golden crust.
Step 2. Preheat a skillet on medium-high heat with the butter. Gently place the scallops on the skillet. Cook either side for 2 minutes. It is likely the scallops will release a lot of juice and you won’t get much crust at this stage. Remove scallops from the skillet onto a plate lined with paper towel. Transfer the scallop juice into a bowl and reserve it for later use.
Step 3. Turn the heat to high and heat up the oil on the skillet. Once the oil is hot, return scallops back to the skillet and sear either side for 1 to 2 minutes. You should be able to develop nice crust for the scallops but be careful not to burn them. Transfer the seared scallops to a plate.
Step 4. Lower the heat to medium, add a little oil to the skillet if it is dry. Add garlic and quickly sauté for 10 seconds. Add white wine to deglaze the skillet. The goal is to dissolve the fond on the bottom of the skillet. Add lemon juice, capers, and reserved scallop juice. Allow the sauce to thicken, about 2 to 3 minutes. Pour the sauce over the scallops.
Step 5. Grind fresh pepper on top. Garnish with parsley.
Not surprisingly, sea scallops are naturally high in sodium (392 mg sodium per 100 grams sea scallops). There is really no need to add extra salt to season them. If you like the texture of salt, add just a small pinch of sea salt on top of the finished dish.