Pan-Seared Scallops with Egyptian Butter Sauce
A keto friendly dish featuring pan-seared scallops in an Egyptian butter sauce. This recipe combines the richness of beurre noisette with the winey flavor of velvety wine.
Ingredients
- ●12 Scallops
- ●2 tablespoons Butterbeurre noisette
- ●2 cloves Garlic
- ●1/4 cup White winevelvety
- ●1/4 cup Fresh parsley
- ●to taste Salt and pepper
- ● Skilletfor cooking
Instructions
- 1
1. Heat the skillet over medium-high heat.
- 2
2. Pat the scallops dry with paper towels and season with salt and pepper.
- 3
3. Add the butter to the skillet and let it melt.
- 4
4. Add the garlic and sauté for 1 minute.
- 5
5. Add the scallops and sear for 2-3 minutes per side, until cooked through.
- 6
6. Remove the scallops from the skillet and set aside.
- 7
7. Add the white wine to the skillet and let it simmer for 2-3 minutes.
- 8
8. Stir in the beurre noisette and cook for an additional minute.
- 9
9. Return the scallops to the skillet and toss with the Egyptian butter sauce.
- 10
10. Garnish with parsley and serve immediately.