Scallops Basking In An Easy White Wine - Tomato Sauce
Take note of this delicious recipe from our ambassador Nicole @beachgirlgrills
Enhance your culinary talent with Nativo Spices.
Ingredients:
Rosemary Salt (Nativo Spices) & pepper
1 lbs sea scallops, side muscle removed
1 tbsp olive oil
1 shallot finely diced
2 garlic cloves minced
1/4 tsp crushed red pepper flakes
2/3 cup dry white wine
1 1/4 cups tomatoes, diced seeds removed
1 tsp lemon zest
1/3 cup basil, chiffonade
2 tbsp unsalted butter, cold
Pinch of dried thyme
Method:
Heat cast iron skillet on medium high heat. Add olive oil.
Thoroughly pat scallops dry and lightly season with salt, pepper, and thyme.
Place scallops in the pan, careful not to crowd. Allow them to sear 1 1/2 minutes before flipping and allowing them to sear about the same on the other side.
You will see a golden crust begin to form on the side while the middle remains white and opaque.
They should also feel slightly firm to the touch but still sprig back.
Remove to a plate.
Add shallots, garlic, and crushed red pepper.
Season with a pinch of salt and sauté 2-3 minutes.
Add wine and allow to come to a simmer.
Add tomatoes and continue to cook until wine is reduced by half.
Take off heat and 1 tbsp at a time stir in the butter.
Stir in the basil and lemon zest.
Add the scallops back to the pan along with any drippings.
¡ENJOY IT!
