I used to be afraid to make scallops… I thought I’d overcook them and they’d turn out rubbery, or just not be quite like the restaurants. Then I faced my fears and…. they turned out just right… every time! There is nothing quite like a perfect scallop dish to make a normal seafood dinner way more elegant. PLUS, this meal is so simple and easy to throw together!
- 1 lb. Wild Sea Scallops
- GF All-purpose flour, for dredging
- 1 tbsp grass-fed butter (or oil of choice)
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 2-3 tbsp parsley
- 1/3 cup dry white wine
- 1 lemon, cut in quarters
- Sea Salt
- Freshly Ground Pepper
- Season scallops with salt and pepper, and toss with flour of choice (I used Bob’s Red Mill gluten-free all-purpose flour)
- In a skillet, melt 1 tbsp grass-fed butter (or oil) until sizzling.
- Add scallops and let brown (about 4 minutes), flip them and let them brown on the other side.
- Add chopped onion and minced garlic and let sauté for 2 minutes.
- Add white wine, parsley, and squeeze juice from one lemon slice.
- Let cook for a few more minutes and serve hot.
I served mine over a bed of sautéed spinach and roasted asparagus, with the rest of the cut up lemon.