Quick-cooking scallops achieve the perfect sear in your cast-iron skillet before being nestled in a creamy tea- and citrus-infused sauce. This Seared Scallops with Early Grey Butter Sauce recipe is perfect for a chilly night among loved ones.
Seared Scallops with Earl Grey Butter Sauce
Makes 4 to 6 servings
Ingredients
- 1 tablespoon vegetable oil
- 2½ teaspoons kosher salt, divided
- 1½ pounds large sea scallops
- 2 tablespoons unsalted butter, softened
- 1 tablespoon finely chopped shallot
- 1 cup dry white wine
- 2 tablespoons fresh orange juice
- 2 teaspoons finely ground Earl Grey tea
- 6 tablespoons cold unsalted butter, cubed
- ¼ cup heavy whipping cream, room temperature
- Garnish: fresh parsley, orange zest
Instructions
- In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat.
- Pat scallops dry with paper towels; sprinkle 1½ teaspoons salt all over scallops. Add half of scallops in a single layer to pan. Cook, without moving, until golden brown, 3 to 4 minutes. Turn scallops; cook for 2 minutes. Remove from pan. Repeat with remaining scallops; remove from pan.
- Add softened butter to skillet; cook for 1 minute. Add shallot; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add wine, orange juice, and tea; bring to a low boil. Cook until liquid is reduced to ½ cup, 3 to 5 minutes. Whisk in remaining 1 teaspoon salt.
- Reduce heat to low. Whisk in cold butter, 1 piece at a time, until melted after each addition. (Do not let boil). Whisk in cream. Return scallops to pan; cook until heated through. Garnish with parsley and orange zest, if desired. Serve immediately.
Notes
KITCHEN TIP-Leave the scallops undisturbed in the skillet once you add them; trying to turn them before they’re browned can tear them and cause them to stick.
