This is my go-to recipe for a quick app that keeps well and is well received. It’s made with canned salmon, cream cheese, and horseradish. On crackers or bagels, it tastes fantastic.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound sea scallops, patted dry
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ tablespoons olive oil
- ¼ cup minced shallots
- 2 cloves garlic, minced
- ½ cup dry white wine
- 3 tablespoons minced fresh parsley
Instructions
- Season scallops with salt and pepper.
- Heat oil in a large skillet over medium-high heat until shimmering. Add scallops and sear until browned on the bottom and moisture appears on the top, about 2 minutes. Flip and sear for 2 minutes on the other side.
- Reduce heat to medium. Add shallots and garlic; stir until shallots are lightly browned, about 2 minutes, being careful not to burn the garlic. Add wine and stir until the liquid starts to reduce, 1 to 2 minutes. Sprinkle with parsley and serve.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 0 g |
| Protein | 29 g |
| Saturated Fat | 1 g |
| Sodium | 477 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Well this was a bit problematic with the cooking process. By searing the delicate scallops and then basically poaching them in wine ; it erased my sear. Dang it! The quick sauté time of the shallot and onion left them very strong. With some changes this could be very delicious.