Saturday, April 09, 2011

Caramelized Scallops

I rarely make seafood, but every once in awhile I get a craving...and when I saw these caramelized scallops on Confections of a Foodie Bride's blog, I knew I had to make them! The recipe called for large scallops...but being on a budget, I opted for the cheaper, and smaller sea scallops. They still tasted great, but they don't look quite as nice as the large scallops. Next time I might spring for the large scallops...and then wrap bacon around them. :) Bacon wrapped scallops are fantastic..

Here is my adapted recipe:
(Original recipe from Cristina Ferrare's Big Bowl of Love)

  • 25 small sea scallops (or 12 large)
  • Fresh ground sea salt
  • Freshly cracked black pepper
  • 2-3 Tbsp clarified butter (you may have to adjust this to be more or less depending on the size and amount of scallops)
  • 1/2 cup white sugar
  • 1/2 cup dry white wine
  • 1 lemon, zested and squeezed
  • 1 Tbsp parsley, finely chopped
  1. Heat butter on medium high.
  2. Pat scallops dry. Season both sides with salt and pepper. Spread sugar on a plate and dip one side of each scallop into the sugar before placing it into the saute pan.
  3. Cook for 2-3 minutes on each side, until the scallops are nicely seared. Flip and cook for another two minutes. Add wine and lemon juice and reduce the sauce by half.
  4. Serve scallops topped with pan sauce, lemon zest, parsley.

Servings: 2
Total time: 20 minutes

Source: Confections of a Foodie Bride - original recipe from Cristina Ferrare’s Big Bowl of Love © 2011 by Cristina Ferrare.

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