I’ve always loved scallops. They are sweet and succulent!
This recipe is simple, but oh so delicious. I always use a cast iron skillet to cook them. You can’t get a non-stick pan hot enough and I haven’t been happy with the results in stainless steel.
8 large scallops
1 large clove garlic, chopped
2 tsp fresh basil, chopped
juice of one lemon
1 tbsp olive oil
1/2 cup ice wine
Whisk together garlic, basil, lemon juice and oil. Marinade scallops in the mixture for 30 minutes.
Heat lightly oiled skillet to medium high.
Remove the scallops from the marinade and lightly pat off the excess. Reserve marinade.
Once pan is up to heat (begins to smoke), place scallops in the pan, well spaced, approximately 2 minutes per side. There should be a brown crust on the flat surface and the sides should look barely cooked. Season with salt.
Remove scallops and set aside on a warmed plate. They will continue to cook.
Once the pan is back up to heat, add the reserved marinade and the ice wine. Scrape up any browning and allow it to reduce to half. Season to taste. Arrange scallops two per plate and drizzle a small amount of the sauce on each. Scallops are already sweet, so they don’t need a lot of the sauce, but the lemon adds a bit of zing.
Garnish with a sprig of basil or a curl of lemon zest.
I often serve with mushroom risotto and grilled asparagus with tarragon.