Just the same but sear the scallops untill half cooked and add in at the white wine stage.This may save overcooking the scallops if you are no great cook like me .Also consider a teaspoon of finly chopped ginger to add at the garlic stage.


  • 1 lb fresh bay or sea Scallop

  • Kosher Salt and freshly ground black pepper

  • Plain Flour fpr dredging

  • 4 tablespoons unsalted butter divided

  • 0.5 cup chopped shallot

  • 1 teaspoon of chopped ginger.

  • 1 Clove Garlic minced

  • 0.25 cup chopped fresh Flat-leaf parsley

  • 0.33 cup Dry White Wine

  • 1 Lemon cut in half


  • 1.

    If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

  • 2.

    In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium to high and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 2 to 3 minutes, total.Remove the scallops from the pan. Melt the rest of the butter in the pan and add the shallots, garlic,ginger and parsley and saute for 2 more minutes. Add the scallops back in with the wine, cook for 1 minute or when scallops are heated through and the alcohol has disipated.Taste for seasoning. Serve hot with a squeeze of lemon juice.

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