If seafood is your love language, these pan-seared scallops will turn your eyes into big red hearts.
The secret to getting a good crispy sear on the outside of your scallops is to make sure you pat them dry just before putting them in the pan. Make this delicious meal for date night, or for Valentine’s!
Directions
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- Step 1
.css-13o7eu2{display:block;}Bring a large pot of salted water to a boil. Cook pasta 3 minutes less than the al dente time on the package; drain. - Step 2Meanwhile, heat oil in a large cast-iron or nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook, turning occasionally, until golden brown and just cooked through, 2 to 4 minutes. Transfer to a plate.
- Step 3Add garlic and shallot to skillet. Season with salt and pepper. Cook, stirring occasionally, until shallot is just tender, 2 to 3 minutes. Add wine and cook until thickened, 1 to 2 minutes, scraping up any burnt bits. Add stock, butter, and cooked pasta. Cook, tossing, until pasta is al dente and stock is thickened, 2 to 3 minutes. Stir in herbs and scallions. Season with salt and pepper. Serve immediately.
- Step 1