Seared scallops

My husband’s family is from Massachusetts and they say “scoll-lops”, (scoll sounds like doll), I say “scal-lops” (scal like gal).  Or another way to look at it would be gallop not trollop!! I do love the New England accent. I seared scallops, and made a pan sauce with shallots, garlic, white wine, butter, and lemon.  Served with chopped romaine, and a ciabatta roll.  Usually I slice a baguette on the bias and use baby field greens for the salad, but hey work with what you’ve got right?

Seared Scallops

Pat scallops dry, good scallops should have NO smell, or smell like the sea, not fishy.

Heat pan on medium high heat, add a little oil.

Sear scallops, about 5 mins per side.  Scallops are cooked when opaque and no longer translucent.  Set aside.

Add chopped garlic and shallots to the pan, saute for 2 minutes.

Add white wine (I like sherry for this dish, I don’t use cooking wine, too much salt), chicken broth, and a small squeeze of lemon.

Bring to boil and reduce to half.

Throw in a few pats of butter for flavor and shine.

Serve with lots of bread to mop up that sauce, and a refreshing salad of choice, baby greens recommended.