You might’ve seen us making these Seared Scallops with Dijon Wine Sauce on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.
Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!
Seared Scallops with Dijon Wine Sauce
Ingredients
Dijon White Wine Sauce
- 2 tbsp Butter
- 1 tbsp Finely Minced Shallot
- 2 cloves Garlic pressed
- 1 tsp Dijon Mustard
- 1 tsp Lemon Zest
- ¼ cup Dry White Wine we used Sauvignon Blanc
- ½ Cup Heavy Cream
- Salt + Pepper to taste
Seared Scallops
- 10-12 Large Sea Scallops
- Salt + Pepper
- 2 tbsp Butter
Instructions
- In a small saucepan, melt butter over medium heat. Add shallot, cook until tender.
- Add garlic, mustard, and lemon zest, stir to combine.
- Carefully pour wine into the pan, allow to cook for one minute before adding the heavy cream.
- Lower heat to low and simmer for about 20 minutes, or until about half the original volume.
- While sauce is simmering, prepare the scallops:
- Seared Scallops:
- Use a paper towel to pat scallops dry all over, season with salt and pepper. Set aside.
- Using a cast iron or other heavy bottomed pan – NOT a nonstick pan! – heat over high until very hot.
- Add butter to the pan, allow to melt.
- Add scallops to the pan, each one laying on one of the flat sides. Cook for about 2 minute, or until a nice crust forms.
- Flip the scallops, cook for another 2 minutes.
- Serve on a puddle of the cream sauce.
