Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, seared scallops with sherry and herb sauce. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Seared Scallops With Sherry And Herb Sauce is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Seared Scallops With Sherry And Herb Sauce is something which I’ve loved my entire life. They are nice and they look fantastic.
Seared scallops are quick-cooking, sweet, tender, mild, and delectable. Make these for Valentine's Day dinner and you and the dish will be irresistible. Video: Watch the Video Recipe to see the Seared Scallops with Herb-Butter Sauce come together, step by step, and subscribe to Fine Cooking. Remove the cast-iron skillet from the heat when preparing the sauce so you won't burn the herbs and create a bitter flavor.
To begin with this particular recipe, we must first prepare a few components. You can have seared scallops with sherry and herb sauce using 10 ingredients and 10 steps. Here is how you cook it.
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The ingredients needed to make Seared Scallops With Sherry And Herb Sauce:
- Prepare 1 lb Sea scallops
- Take 1/4 tsp Sea salt
- Prepare 1 tsp Black pepper
- Take 1 tsp Paprika
- Take 3 tbsp Butter- divided
- Take 1 clove Garlic - minced
- Get 1 cup Dry Sherry
- Prepare 1 tbsp Lemon juice
- Get 1/4 tsp Oregano
- Take 1 tsp Terragon
Plan on three scallops per serving, but adjust if the scallops are exceptionally large. There are few foods so naturally balanced in flavor as scallops, and they pair beautifully with all sorts of seasoning. Salmoriglio—a Southern Italian condiment—serves as both marinade and finishing sauce. Be sure to reserve half of it prior to marinating the scallops for drizzling at the end.
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Instructions to make Seared Scallops With Sherry And Herb Sauce:
- Pat scallops dry and sprinkle both sides with salt, pepper and paprika.
- In a large skillet, melt butter on med-high heat.
- Add scallops and sear for 2 minutes per side or until golden brown and firm.
- Remove scallops to warm plate
- Add remaining tablespoon of butter to skillet
- Sauté minced garlic in the butter until tender
- Add sherry and remaining herbs
- Stir liquid until reduced to desired thickness
- Turn off heat and replace scallops in sauce for a long enough to cover with sauce and heat back up
- Serve scallops with sauce
Salmoriglio—a Southern Italian condiment—serves as both marinade and finishing sauce. Be sure to reserve half of it prior to marinating the scallops for drizzling at the end. Seared scallops are served with a salad of chopped herbs and dressed with a sherry butter sauce and basil oil. Plan on three scallops per serving, but adjust if the scallops are exceptionally large. To prepare the scallops: Season the scallops with salt and pepper to taste.
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