Scallops are incredibly fast to cook for dinner. There are a couple of tricks but once you do it a few times, it’s easy peasy.
First, start with a high-quality “dry” scallop. Dry scallops have not had chemicals introduced to them to make them juicer (therefore, they’re tastier and better for you). I get mine at Great Alaska Seafood. They’re relatively expensive, but I can vouch for the quality being incredible. They do not sponsor me, but I wish they did!
Start with the pan well-heated to a medium high heat. Give a quick spray of olive oil and add the scallops to the pan. Cook the first side for 2 minutes.
And they should detach easily. There are some browned bits on the bottom of the pan but that’s ok! We’re going to use that flavor later. Cook the other side for 2 more minutes and remove to a warmed plate.
Deglaze the pan with 1/4 cup dry sherry (deglaze is a fancy term for “add some liquid, heat the snot out of it, and scrape the brown stuff off the bottom of the pan).
Add a teaspoon and a half of Better Than Bullion Lobster Base. I’m telling you if you have not tried this stuff it is the *bomb*. I use this stuff in so many things…lobster mac and cheese, lobster bisque, lobster mashed potatoes, lobster ravioli. The flavor it adds is awesome.
Add 1/4 cup of heavy whipping cream and warm and mix it all up. That’s literally all there is to it!
The flavor from the sear on the scallops with the lobster base is decadent, but this is super easy and fast.
Seared Scallops With Sherry Cream Sauce
- 1 pound dry scallops
- 1/4 cup dry sherry
- 1/4 cup heavy whipping cream
- 1 1/'2 teaspoon Better Than Bullion Lobster Base
- Heat skillet over medium-high heat until heated through. Spray the pan with olive oil and place scallops in pan. Cook for 2 minutes. Scallops should release easily. Turn over and cook 2 more minutes to sear the other side. Remove scallops to warm plate. Deglaze the pan with 1/4 cup sherry, add lobster base and cream and heat through. Serve sauce with scallops.