I'll admit that the Scallop with Celery Root Puree might just require a tad too much work on the first night in a shiny new place. So here's another scallop recipe that's much easier to start off without breaking a sweat! What I like most about this recipe is that the white wine is readily there to be enjoyed after cooking :)
Ingredients
- 4 large scallops
- 2 cloves garlic, finely chopped
- 2 tbs olive oil
- 1 tbs butter, softened
- ¼ cup white wine
- ¼ lemon wedge
- A handful of wild rockets (arugula)
- Sea salt and freshly grind black pepper
Directions
- Pat the scallops dry with paper towel and season with a pinch of salt and freshly grind black pepper
- Heat up a non-stick pan (or cast iron skillet) with olive oil until smoking hot. You can literally see smoke waving up from the pan, bottom line the pan has to be extremely hot for the perfect sear
- Place all 4 scallops in the pan undisturbed for 2½ minutes. Make sure they are far apart or the scallops will steam and not sear
- Baste the scallops with butter without lifting or moving it. No peeking! Don't worry it won't char so easily!
- After a good undisturbed sear, flip it around and sear the top for another 1½ minutes. Baste it again with butter
- Once it's perfectly browned, lift it from the pan and set aside
- Using back the same pan, add chopped garlic and saute lightly
- Add white wine, a squeeze of lemon juice and wild rockets
- Give it a good stir until rockets are slightly wilted
- Bring rockets to a plate and pour the remaining sauce over it
- Place scallops on top and serve with remaining white wine :)
I've also found a couple of easy scallop recipes from Wiffy and Shirley that doesn't require your attention on the stove, just stuff 'em in the oven instead :) Have fun cooking and happy moving in! I'll visit soon! Peggy would most probably beat me to it though :)