RECIPE # 4770 - PAN SEARED SCALLOPS, Tuesday, February 7, 2012 - | Nashville News, Weather & Sports

RECIPE # 4770 - PAN SEARED SCALLOPS, Tuesday, February 7, 2012

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3 large scallops per person

1/4 c canola or vegetable oil                         

salt and pepper to taste

3 stalks leeks

1/2 lb butter                         

Salt, pepper and granulated garlic to taste

2 c tomatoes, chopped

1/4 c onion, chopped

1 oz. olive oil

3 garlic cloves

1/4 c brown sugar

1 c red wine


  1. Prepare your scallops by removing the side mussel and placing them in a glass dish on paper towels top and bottom.  Store in your refrigerator.  Change towels every hour or so until scallops are dry.
  2. Heat on stove top over medium heat - one small stock pot and 2 large sauté pans.
  3. Chop tomatoes, leeks, garlic and set aside.
  4. In stock pot add in olive oil, onions and garlic.  Sauté for 3-4 minutes until garlic is brown, stirring constantly.  Add in tomatoes, salt and pepper and continue to cook, stirring every few minutes for 30 minutes. 
  5. Add in red wine, wait 1 minute then add in brown sugar.  Reduce heat to low-medium.
  6. Add in leeks to your hot pan, and then add in butter.  Toss them gently until butter is melted and the leeks start to brown.  When brown, reduce heat to a simmer and season with salt, pepper and garlic.
  7. Turn heat up on your last pan to medium high.  Add in canola oil.
  8. Season your dry scallops with salt and pepper.
  9. Add in scallops one at a time, 1- inch apart.  Cook over medium high heat for 4 minutes. Turn and repeat.  Scallops should be golden brown on each side.

Serve and enjoy!  Happy Valentine's Day!


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