Sizzling pan-seared scallops
0
- Prep Time5 min
- Total Time5 min
- Makes2 servings
Ingredients
500 g large sea scallops
1 tbsp cornstarch
2 tsp butter
1/2 cup dry white wine
1/2 to 3/4 tsp hot chili-garlic sauce
1/4 cup chopped fresh cilantro, or basil (optional)
Instructions
Tear off and discard any tough muscles from side of scallops. Pat scallops dry with paper towels and place in a medium-size bowl. Sprinkle cornstarch overtop. Using your hands, gently toss until scallops are evenly coated.
Melt butter in a large, non-stick frying pan over medium-high heat. Add scallops. Cook until lightly golden on both sides, from 1 to 2 minutes per side. Remove scallops to a large plate. They will continue to cook a little as they stand.
Add wine and 1/2 teaspoon (2 mL) chili-garlic sauce to liquid in pan. Reduce heat to medium. Stir often, uncovered, until liquid is reduced by half, about 2 minutes. Return scallops and any accumulated juices to pan. Stir until scallops are evenly coated with sauce and give some resistance when pressed, about 1 more minute. Remove from heat and stir in coriander, if using. Serve over rice or toss with noodles and stir-fried sweet peppers, peas or wilted spinach.
Nutrition (per serving)
Calories 276, Protein 38.2g, Carbohydrates 9.6g, Fat 5.6g, Sodium 414mg.
A little white wine and a small hit of hot chili-garlic sauce blend well into a piquant sauce for our succulent scallops. Serve fragrant basmati rice with saut?ed peppers if company's coming or toss with rice noodles for a casual weeknight dinner.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.