On Tap Oil & Vinegar Recipe Detail

Ginger & Black Garlic Seared Sea Scallops

with Ginger and Black Garlic & Extra Virgin Olive Oils

Ingredients:

• 12 large sea scallops, 1 1/4-1/2 lbs, thawed, side muscle removed
• Salt and fresh ground black pepper, to taste
• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Ginger & Black Garlic Olive Oil
• 1 Tbsp salted butter
• 1/4 cup dry white wine
• 1 Tbsp fresh squeezed lemon juice
• 1/4 cup flat leaf parsley, chopped

Directions:

Pat scallops thoroughly dry with paper towels. Season generously with salt and fresh ground pepper, to taste.

Heat Extra Virgin Olive Oil in large pan or skillet over medium-high heat, until very hot and sizzling. Add scallops to pan and fry 2 minutes on one side, until golden crust forms. Flip and fry again another minute or two, until golden crust forms on other side. They should be just cooked through and barely opaque. Remove from skillet and transfer to warm serving plate.

In same pan, over medium-high heat, add butter and Ginger & Black Garlic Olive Oil, scraping up any browned bits left over from scallops. Pour in wine and bring to simmer for 2 minutes or until wine reduces about half. Stir in lemon juice.

Remove pan from heat and immediately pour hot pan juice over plated scallops. Garnish with parsley and serve over rice, risotto, polenta, pasta, with garlic bread or steamed vegetables.