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Summer is typically the time for travel, exploring and relaxation, but even if you aren’t going on a vacation this year you can still have an adventure by trying new foods and recipes at home. My ideal summer day would be spent on a beach, sipping a refreshing drink and exploring local cuisine. However, my husband and I live in the dry, dusty desert that is Las Vegas, so we decided to bring the beach to us by making this delicious dish! Scallops aren’t something we cook on a regular basis, so treating ourselves to this succulent seafood makes me feel like I’m sitting on the patio of an ocean-side restaurant breathing in that fresh, salty air. And no vacation-esque meal is complete without some wine! This Estancia Chardonnay complements the scallops perfectly—neither flavor overpowers the other and it is so refreshing! The Estancia winery is located in northern California and it definitely captures the essence of this coastal area. And one of the best parts about this handcrafted wine is that it is high quality without breaking the bank!
This combination is perfect for entertaining. To make the scallop dish even more unique you can serve it on a Himalayan salt block. We got this as a wedding gift last summer and it has been really fun to use with different recipes! Don’t let them sit for too long because they might get a little too salty, but it really enhances the flavor and is a fun way to display them as guests serve themselves at a casual backyard get-together. I topped our scallops with a lemon butter sauce and served them atop farro with grilled asparagus on the side. It would be really easy to multiply the recipe in order to feed a crowd at your next summer gathering!
Seared Scallops with Lemon Butter Sauce
Ingredients
For the scallops
- 1 Tbsp. cooking oil
- 8 sea scallops
- salt and pepper
For the lemon butter sauce
- 2 Tbsp. unsalted butter
- 2 cloves of garlic minced
- 1 lemon juiced
- salt and pepper to taste
Instructions
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If the scallops are frozen, thaw them in the fridge overnight or place in a ziplock bag, then soak in a bowl of cool water for about 30 minutes. Once thawed, rinse under cold water and peel off the small muscle on the side. Pat dry completely (this part is very important in order to get that great sear!). Season both sides with salt and pepper.
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Heat oil in a heavy skillet over medium-high heat until it’s very hot. Gently place the scallops into the pan so that they aren’t touching each other. Do not touch or flip them until they are golden brown on one side, about 2 – 3 minutes. Flip and sear the other side for about 2 more minutes, until golden brown on the sides and translucent in the center. Set aside an keep warm.
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To make the sauce, melt 2 Tbsp. of butter in the skillet (I wiped mine down with a paper towel first). Add garlic and stir frequently for about 1 minute until fragrant. Mix in the lemon juice and season with salt and pepper, to taste. Drizzle over scallops and serve immediately. Cheers!
What are your favorite summer wine pairings?
