Pan-Seared Scallops with Lemon Curry Butter
By: Chef Morgan Fitzhugh
Made With:
Tender scallops seasoned with the bright, savory flavors of Sanji’s Baratie Seasoning and seared to golden perfection are elevated by the rich, yet light lemon curry butter sauce—a dish that will make you treasure each bite.
Tender scallops seasoned with the bright, savory flavors of Sanji’s Baratie Seasoning and seared to golden perfection are elevated by the rich, yet light lemon curry butter sauce—a dish that will make you treasure each bite.
Key products
Instructions
Instructions
- For the Scallops, pat scallops dry with paper towels. Sprinkle evenly with Seasoning. Heat oil and butter in large skillet on medium-high heat until shimmering. Sear scallops, 2 to 3 minutes per side, until golden and centers are opaque. Remove from pan; set aside.
- For the Butter Sauce, reduce heat to medium. Add butter and shallot to same skillet. Sauté until fragrant, 1 to 2 minutes. Stir in wine, scraping up browned bits from bottom of pan. Simmer 2 to 3 minutes or until slightly reduced.
- Stir in stock and Seasoning; cook and stir just until blended and heated through. Serve Scallops over hot cooked rice, if desired. Spoon Sauce over top.
