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Chablis and Seared Scallops


Pick Up Girls Winston-Salem

This dish combines the delicate tastes of seared scallops with the crisp acidity and minerality of Chablis wine. The result is a lovely match that is perfect for a fancy dinner.

Ingredients:
  • 4 large scallops
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 1/4 cup Chablis wine
  • 1/4 cup heavy cream
  • 1 tablespoon chopped fresh parsley

Instructions:

Season scallops with salt and pepper

Heat olive oil in a skillet over medium-high heat

Add scallops to the skillet and sear until golden brown, about 2 minutes per side

Remove from skillet and set aside

In the same skillet, melt butter and saut shallot until softened

Pour in Chablis wine, scraping the browned bits from the bottom of the skillet

Let the wine reduce by half, then stir in heavy cream

Return scallops to the skillet and cook for an additional 2 minutes, spooning the sauce over them

Sprinkle with chopped parsley before serving


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