Scallops with Shallot and Pine Nuts
Scallops with shallot, white wine, butter, and fresh herbs, finished with toasted pine nuts
Servings: 2
Ingredients
- 1/2 pound bay scallops or sea scallops
- kosher salt and fresh ground black pepper, to taste
- 2 tbsp. unsalted butter
- 1/2 cup dry white wine
- 1 small shallot, minced
- 4 ounces cold unsalted butter, cut into pieces (1/2 stick)
- 1 tsp. minced fresh thyme
- 1 tsp. snipped fresh chives
- 2 tbsp. lightly toasted pine nuts
Instructions
- Remove any remaining white muscle on the side of the scallop. If using sea scallops, cut each in half horizontally, creating thinner scallops.
- Pat scallops dry, then season lightly with salt and pepper.
- Melt 2 tbsp. of butter in a heavy, large skillet on medium-high until the butter is foamy. Brown scallops on both sides, for a total of 3 minutes. Set aside and cover to keep warm
- After the pan has cooled for a few minutes, add shallots and wine, bringing to a boil, and then reducing to 2 tbsp, stirring occasionally. Remove the pan from the heat.
- Gradually whisk butter into the pan a few pieces at a time, until incorporated. If the pan is too hot the sauce will separate (break.) If this starts to happen, allow the pan to cool a little longer.
- Add scallops, any accumulated juices, and herbs to the pan and cook gently until scallops are warmed through. Do not overheat (for both the scallop's and sauce's sake!) Season with additional salt and pepper, if desired.
- Serve topped with toasted pine nuts.
Notes
Tips for preventing the sauce from separating:
- Use a pan that cools more quickly (not cast iron)
- Let the pan cool sufficiently after browning the scallops (if the shallots start browning, lower heat or turn off and let the pan cool longer.)
- You can opt to use a different pan for making the sauce. After making the sauce, add it back into the scallop pan to incorporate the drippings. Then stir in the scallops and the herbs.