Sautéed Scallops

Name: Sautéed Scallops
Total time: 10 min
Ingredients: 3 tablespoons unsalted butter; 1 pound sea scallops, patted dry; Kosher salt, to taste; 1 tablespoon dry white vermouth or white wine; 1 tablespoon finely chopped parsley, for garnish

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Total: 10 minutes

Servings: 4

Author : Sam Sifton

butter scallops white vermouth

Ingredients

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3 tablespoons unsalted butter1 pound sea scallops, patted dryKosher salt, to taste1 tablespoon dry white vermouth or white wine1 tablespoon finely chopped parsley, for garnish

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Instructions

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Step 1

Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.

Step 2

Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.