Caramelized Scallops

 

Anyone else feel like they ate their way through Easter? I certainly do. I feel like I went on a bender and had a major pre-party in the weeks leading up to Easter. All of that is to say that I’m definitely craving things a bit lighter and healthier. I’ve made these scallops a few times and always enjoy them. It’s a quick, easy, light dinner that feels extravagant. I served this with roasted asparagus or rice pilaf (recipe for this coming soon!). Not everyone in the house likes seafood, actually I think I’m the only one aside from the cat, so this is a dish that I don’t mind making for myself while preparing something for everyone else, it’s that easy.

One thing I’ve always hated about cooking scallops is the chance to overcook and the texture becomes something similar to shoe leather. It can happen so fast. With this recipe I have never had that happen. The cook time is so short that it’s almost impossible. I’ve also cooked them longer and have never had this happen, so it’s a fairly forgiving recipe. The original recipe calls for clarified butter. I have never used this and I feel like the flavor/recipe is great. I have linked to the original version below, if you would like to check it out.

 

Now that the weather is starting to stay a bit warmer and our says are a bit brighter, I’m excited to share some healthier dishes including more main dishes and sides. Don’t worry, I’ll be sure to balance it out with a little bit of indulgence too. This week I’m sharing a kale smoothie that actually tastes good, some blondies that are drool worthy, a homemade ice cream recipe and a special Earth Day post this weekend.

Ingredients

Instructions

  1. Rinse and dry the scallops. Season both sides with salt and pepper and set aside.
  2. Heat a pan on medium high, add the butter and swirl around coating the pan. When the butter begins to foam, begin to prepare the scallops. Working quickly, coat one side of the scallops with sugar, twisting the scallop slightly so the sugar sticks. Place the scallops sugar side down in the pan. Saute them for about 2 minutes. If the sugar begins to brown too quickly, reduce the heat. Flip the scallops and cook for one minute longer.
  3. Add the wine and lemon juice to the pan. Reduce the liquid by half, about another minute or so. Transfer the scallops to a plate and pour the juices from the pan over the top. Garnish with chopped chives and lemon zest.

Notes

Recipe slightly adapted from Annie’s Eats.

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