Ever thought perfectly cooked scallops were just for restaurants? Think again! This easy Pan-Seared Scallops in Broth recipe is your answer. It's easy to make, highlights the delicious flavor of Pacific Bay US Scallop Meat, and looks stunning on a plate—perfect for a memorable home-cooked meal.
INGREDIENTS
12 pieces Pacific Bay US Scallop Meat, defrosted and patted dry
2 tablespoons olive oil
2 cloves garlic, minced
2-3 tablespoons finely chopped white onions
1 cup broth (seafood, chicken, vegetable)
1/4 cup dry white wine (optional)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Lemon wedges for serving
Chopped parsley for garnish
PROCEDURE
Prepare the Scallops. Ensure the scallops are defrosted and patted dry with paper towels. Season both sides lightly with salt and pepper.
Sear the Scallops. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the scallops to the pan, making sure they are not crowded. Sear the scallops for 1-2 minutes on each side until they develop a golden-brown crust. Remove the scallops from the pan, and set aside.
Make the Broth. In the same skillet, add minced garlic and chopped onions. Sauté for about 1 minute until fragrant. Deglaze the pan with white wine (if using) and let it reduce slightly. Then, pour in the broth and bring it to a simmer.
Finish Cooking. Return the seared scallops to the skillet, nestling them into the broth. Let the scallops simmer in the broth for an additional 2 to 3 minutes until they are cooked through and tender.
Season and Serve. Stir in fresh lemon juice and chopped parsley into the broth. Taste and adjust seasoning with salt and pepper if needed. Serve the scallops hot, garnished with additional chopped parsley and lemon wedges on the side.
Notes:
Patting scallops dry with paper towels removes excess moisture, which helps achieve a golden crust.
Don't move the scallops once you've set them down in the pan to let them brown properly.