Scallops with a White Wine-Brown Butter Reduction
Friday, January 15, 2010 at 10:52AM 
I've always had a bit of a love-hate relationship with scallops. I remember having them several times with my mother when I was younger - then, for several years, I decided I didn't like them. I've no idea why I decided this, there wasn't a bad experience. I just decided that they weren't to my liking.
That is, until my sister and her husband reintroduced me to them this past summer. As I've mentioned before, they delivered a beautiful little bundle of joy in June - a bundle of joy that is slowly, insidiously changing my mind on having on children. He's just so damn cute.
In celebration of his birth, and of my sister's bad-assery in delivering him like a champ, we went out to dinner to their favorite seafood restaurant in Daytona Beach. They ordered a dish of seared scallops with a mango salsa, and while I haven't yet discarded my hatred of fruit salsas, I rediscovered the joy that is the scallop.
Cooked properly they're sweet, buttery, and have the most delectable, tender texture. Plus, they're super low in calories and possess a whole host of awesome nutrients.
This preparation requires a soaking in milk which works quite well at adding just a hint more tenderness to the flesh. Remember when you're cooking scallops that they cook almost as quickly as shrimp, just a couple minutes each side and they're done - or you'll end up with a miniature, opaque hockey puck.
Scallops with a White Wine-Brown Butter Reduction
Yields 2 servings
6 large sea scallops (U10 or larger)
1 cup milk
1 cup panko breadcrumbs
2 tablespoons butter, divided
1/2 cup white wine
juice of 1/2 lemon
kosher salt and freshly ground black pepper
Soak the scallops in the milk for about 10-15 minutes, pat dry and discard the milk. Season the scallops with salt and pepper. Heat up a heavy skillet over medium to medium-high heat, melt 1 tablespoon of butter. Dredge the scallops in the panko and place in the skillet, without touching. Cook for approximately 3 minutes per side, or until deep golden brown. Remove scallops from pan and add the white wine and lemon juice to deglaze. Bring to a boil and reduce to 1/3. Add the remaining tablespoon of butter, cook for one minute further to brown the butter, and drizzle over the scallops. Serve immediately.
Nutritional Estimate
This is a nutritional estimate, regard it as such.
1 serving = 3 scallops, or half of recipe
148 calories
5 g carbohydrate
6 g fat
8 g protein
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Reader Comments (10)
This sounds really good! I'm not a big fan of white wine, but this sure makes me want to buy some and make this piece of edible art!
Do you really use that much panko breadcrumbs with six scallops? And are those spinach leaves under the scallops. You could make this as an appetizer too, yes?
Laura: Try it, I'm sure you'll like it.
MiL: The 1 cup measurement is a generous estimate that allows for a good deal of space between the container and the scallop. I usually prefer to use too much dredging material than too little to prevent any gumminess from over-saturating the dry breadcrumbs. The scallops are on a bed of wilted arugula and, yes, they make a perfect appetizer.
what else would this go good with or is this a appetizer?
Shannon: I think they make a great appetizer, but they could also be served as a main course. Perhaps 5 large scallops with a puree of potato, celeriac, or parsnip? They might also go well with wild rice or quinoa.
Oh, quinoa indeed. All of these scallop recipes were rather delicious, and I don't typically like scallops.
Lovely photo and recipe... panko must be great with the scallops!
this sounds great. i found a similar and equally as enticing recipe on the following blog: privatediningexpereince@blogspot.com
these girls seem to be doing something really unique. check them out.
i posted the wrong url here's the blog again:
privatediningexperience@blogspot.com
i promise this is the correct link this time:
www.privatediningexperience.blogspot.com
do check it out!