Pan Seared Scallops with Coriander Butter Sauce (Quick and Easy)
This is not only easy it’s one of my favorites. The sauce really expands the flavor of the scallops.
- 4 Moody’s deep sea diver scallops
- 1 T canola oil
- 1 T butter
- 1 T minced onion
- 1 ½ t white wine vinegar
- 3 T water
- ½ t ground coriander
- ¼ stick cold unsalted butter cut into 2 pieces
- 1 T minced fresh coriander cilantro
- lemon slices for flavor and garnish
Pat dry the scallops with paper towel. Here’s the big tip: cover the scallops, top and bottom with paper towel and put them in the microwave for 15 seconds. This removes the excess moisture (as they have been shipped in solution) and allows for an even searing.
Prepare all the sauce ingredients before starting the scallops. Once that is ready, heat the oil and butter in a pan and when it just starts browning, add the scallops. Cook about 4 minutes on each side.
In a small saucepan simmer the onion, vinegar, water and ground coriander until the liquid is reduced to about 1 tablespoon; whisk in the butter 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool and add the last piece of butter just before the first has fully melted (the sauce should not get hot enough the liquefy). Season the sauce with salt and pepper and keep warm while the scallops are cooking.
When scallops are cooked to desired doneness, remove from pan, plate and spoon on the coriander butter sauce and garnish with chopped cilantro and a slice of lemon.
Wine Pairing: With this dish, I prefer a nice Bordeaux Blanc.