WE ARE OFF THIS WEEK. WE WILL NOT HAVE SCALLOPS AT EITHER MARKETS ON THURS (8/18) OR SAT (8/20).

Seared Scallops with White Wine Garlic Sauce


By: Chef Michele Grillo

Seared Sea Scallops over arugula, baby spinach with a white wine garlic sauce

Scallops with White Wine Ingredients:

  • 8-10 Sea Scallops with side-muscle removed
  • 2 teaspoons sea salt
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cups fresh arugula
  • 2 cups fresh baby spinach
  • 4 clove garlic diced
  • 1 cup chicken broth
  • ¼ cup wine
  • 1 teaspoon tarragon, optional
  • 2 tablespoons fresh lemon juice

Scallops with White Wine Preparation:

1. Dry sea Scallops with paper towel and lightly season with sea salt. 

2. Over medium-high heat in large medium size skillet or sauté pan melt 1 Tablespoon butter and sear the scallops on both sides, until golden and crust is on both sides, about 2 minutes per side.

3. Remove and set aside.

4. In same skillet with the drippings, add 1 Tablespoon of butter and olive oil, add the diced garlic, and sweat for about 1 minute.

5. Add tarragon, if using.

6. Add the chicken broth, wine, and lemon juice to the skillet on medium-high.

7. Bring mixture to a boil then turn the heat to low and simmer about 5 minutes.

8. Place the arugula and spinach in a bowl, top with scallops and spoon sauce over.

9. Top with fresh ground pepper and shaved parmesan or Romano cheese,


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