Ingredients with Measurements:
- 1 pound of fresh sea scallops
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of unsalted butter
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1/4 cup of white wine
- 1/4 cup of fresh lemon juice
- 2 tablespoons of capers, drained
- 2 tablespoons of fresh parsley, chopped
Special equipment needed:
- Large non-stick skillet
- Tongs
Step-by-step instructions:
1. Rinse the scallops under cold water and pat them dry with paper towels.
2. In a shallow dish, mix the flour, salt, and black pepper.
3. Dredge the scallops in the flour mixture, shaking off any excess.
4. Heat the butter and olive oil in the skillet over medium-high heat.
5. Add the scallops to the skillet and sear for 2-3 minutes on each side until golden brown and cooked through.
6. Remove the scallops from the skillet and place them on a plate.
7. Add the garlic to the skillet and cook for 30 seconds until fragrant.
8. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet.
9. Add the capers and parsley to the skillet and stir to combine.
10. Cook the sauce for 1-2 minutes until slightly thickened.
11. Pour the sauce over the scallops and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for searing the scallops
Serving size:
- 4 servings
Nutritional information:
- Calories: 255
- Fat: 12g
- Carbohydrates: 11g
- Protein: 22g
Substitutions for ingredients:
- You can use cornstarch instead of flour for a gluten-free version.
- You can use vegetable oil instead of olive oil.
Variations:
- You can add sliced mushrooms to the sauce for extra flavor.
- You can use lime juice instead of lemon juice for a different citrus flavor.
Tips and tricks:
- Make sure to pat the scallops dry before searing them to ensure a crispy crust.
- Don't overcrowd the skillet when searing the scallops, as this will prevent them from browning properly.
- Use a non-stick skillet to prevent the scallops from sticking.
Storage instructions:
- Store any leftover scallops and sauce in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the scallops and sauce in a skillet over low heat until heated through.
Presentation ideas:
- Serve the scallops and sauce on a bed of rice or pasta for a complete meal.
- Garnish with additional chopped parsley for a pop of color.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the scallops are sticking to the skillet, try adding more oil or butter to the pan.
Food safety advice:
- Make sure to cook the scallops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Meuniere sauce is a classic French sauce made with brown butter, lemon juice, and parsley.
Flavor profiles:
- The scallops are sweet and tender, while the meuniere sauce is tangy and buttery.
Serving suggestions:
- Serve the scallops and sauce as an appetizer or main course.
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Region: French