How to Saute Scallops With Wine, Butter & Garlic : Entree Recipes

[Music] I'm Billy Oliva executive chef of the de Monica's Restaurant Group and today we're going to do sauteed sea scallops with white wine butter and garlic great simple dish easy pan sauce let's get started here we have our beautiful sea scallops that have been seasoned with sea salt and some fresh cracked pepper now we're going to move these over to our saute pan sear them off make our pan sauce okay so we're going to add a little bit of oil to our pan we want it nice and hot our objective is to get beautiful color on these sea scallops tilt the pan forward a little bit keep the order away from us when we put the scallops into the pan and there we go we're gonna sear these up get nice golden brown color caramelize to give it a little bit of a crunch and it's also going to sweeten it up very important when you're doing stuff like this you don't need to play with it keep turning it over one side over the other side let it cook you'll get a better end result and see now we're starting to get a nice color on our scallops so now they should have great color by now look at that beautiful color great carmelization I'm gonna give it color on the other side now beautiful and we want to cook these about medium if you like to eat them cooked all the way through you know by all means cook them all the way through these are so fresh so good you could eat these raw if you wanted to so we have great color on our scallops now so now what I'm gonna do we're gonna make a quick pan sauce and I don't want to boil the scallops in the sauce we have that nice crispy top there and I want to keep that nice and crisp we're gonna keep those in a great warm place and now we're gonna make our sauce so here's our pan or scallops are out we're keeping them warm they're cooked ready to go look beautiful now you have all these little brown bits in the pan that's where the flavor is and they get a great flavor so the first thing we're going to do is we have our beautiful sabayon blanc that we're going to deglaze our pan with and when we add the Sauvignon Blanc for this pan we always want to take it off the heat the pan is hot we don't there's alcohol in the wine we don't want a big fire to come up we don't want to set the house on fire we're gonna add our wine to get all those bits look at the color of that sauce oh and what that color is from it's from all those little bits of scallop that we're stuck to the pan so we're gonna add just a little touch more wine and we're going to add it back to the stove I have some beautiful roast garlic here I like to use roasted better than anything else it's sweeter it's already cooked so we're gonna add just a drop of that roast garlic to our pan I have here a little bit of herbs some parsley a little bit of chives some freshly squeezed lemon juice and we're going to let this cook a little bit just till all the garlic puree is dissolved the roasted garlic puree is dissolved it's gonna come to a boil we're just going to season it just a little bit of sea salt quick turn of pepper and we're going to finish it with our softened butter here once we add the butter it doesn't go back to the heat you want to keep stirring it stirring and stirring it and the butter is actually going to make the sauce nice and thick nice and velvety perfectly Rush Hour's roast garlic wine butter seared scallops so our scallops have been seared beautifully our sauce is ready our pan sauce very simple roast garlic white wine lemon butter some herbs if you don't have parsley or chives you can use whatever if you like if you don't want any herbs at all you don't have to use any herbs so let's plate this up so we have our beautiful scallops that have a nice crust on the top it's gonna put those in the center of our plate and like I said earlier any of that juice that comes out from the scallop goes great in the sauce our garlic butter scallops with roast garlic white wine and butter I'm Billy Oliva executive chef of the demonic hos Restaurant Group check us out at Delmonico's Restaurant Group calm this dish smells great and I want to eat so let's see [Music]

Channel: cookingguide

Views: 1,553,943

Keywords: main dishes, main courses, bourbon-marinated, wine butter, garlic, carving roast, steaks, making steaks, making meals, steak recipes, entree recipes

Id: NZOAnPRLPq4

Length: 4min 19sec (259 seconds)

Published: Mon May 13 2013