Sashimi grade Hokkaido scallops vacuum packed for freshness

How to prepare a delicious scallop appetiser at home?

Seared Scallops with Garlic Butter

Ingredients required

Scallops

Oil

Garlic Butter

Salt & Pepper

White Wine

Thaw scallops in the fridge.
Dab dry with a paper towel and season with salt & pepper.
Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add scallops and cook 2-3 minutes or until golden brown.Flip scallops over and cook an additional 1-2 minutes or just until firm and browned.
Remove from heat and place on a plate to rest.
Reduce heat to medium and wipe-out skillet with a paper towel.
Add garlic butter and cook just until fragrant, about 30 seconds.

Add white wine and cook until reduced by half, about 2 minutes. Add scallops back to the pan and spoon sauce over top.
Ready to serve

To note:

Ensure oil is hot and scallops are dry before going into the pan.

Do not move or stir them until they have a golden-brown crust.

Sea scallops will need anywhere from 3-6 minutes to cook. If they're on the smaller side, they'll need closer to 3 minutes. If they're larger, they might need closer to 6 minutes.

To tell if scallops are cooked they should be just opaque. The texture should be slightly firm but still tender.

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