Shelly's Recipe

SAUTEED SCALLOPS

Category: Fish and Seafood

1 1/2 to 2 lbs sea scallops
1/4 cup olive oil
1/4 cup butter
5 cloves garlic, crushed
1 small red onion, minced
1/2 large green pepper, finely chopped
1/4 tsp red chili flakes
1/4 tsp pepper
1/2 tsp salt
1/4 cup dry white wine
2 tbsp fresh chopped herbs (we used a mix of basil, parsley, and dill) or 2 tsp dry herbs
Angel hair pasta
Garnish: lemon wedges

If using large scallops, slice them in half crosswise. Heat olive oil and butter in a large sautï¿1/2 pan over medium heat. Toss garlic, red onion, green pepper, red chili flakes, pepper, and salt in oil butter mixture until onion is translucent, about 10 minutes.

Using a slotted spoon, remove onion mixture from pan, leaving some of the butter and olive oil behind. Turn heat up to medium high and lay scallops in the pan in a single layer with space between them (depending on pan size, you may need to do this in two batches). Without disturbing them, allow scallops to sear and caramelize, 4 to 6 minutes. They should have a nice brown crust when done. Using tongs, turn scallop and cook another 2 to 4 minutes, depending on thickness. As the scallops cook, a brown coating should form on the bottom of the pan; reduce heat if the coating begins to burn. When done, the scallops should feel firm, but not hard to the touch. Test for doneness, then remove scallops from the pan.

Pour wine into pan; while it sizzles, use a wooden spoon to scrape the brown coating from the bottom of the pan. Stir in the fresh herbs and simmer just until wilted. Return scallops and onion mixture to pan; toss to combine. Serve over angel hair pasta with lemon wedges as garnish.