How to Cook Scallops with White Wine
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How to cook scallops with white wine

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20min · 3 servings These succulent butter tomato scallops redefine gourmet perfection - the rich, velvety butter dances in harmony with the vibrant burst of tomatoes. Each scallop is a masterpiece, seared to golden-brown perfection, offering a tantalizing textural contrast against the juicy sweetness of the tomatoes. 🍅🔥 🔗Link in bio for full recipe or google “scallops butter tomato cilantroparsley” 2 tablespoons olive oil • 1 pound of scallops • 3 tablespoons of salted butter • 5 garlic cloves • 1 teaspoon of dried oregano • 1 teaspoon of red pepper flakes (more if you like spice) • ⅓ cup of white wine (like pinot Grigio) • 2 cups of cherry tomatoes • 2 tablespoons of chopped parsley • Juice of 1 lemon • Salt and pepper, to taste
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10min · 2 servings Juicy and tender seared scallops served with fresh homemade miso garlic butter. 🐚 Why This Works • Scallops are as easy as it gets! Simply heat a pan, melt the butter, sear the scallops, and prepare the sauce. 🐚 Tips • To ensure the best quality and food safety, it is important to purchase seafood from reputable fishmongers and to consume it the same day it is purchased. • Scallops are classified as male or female based on their anatomy. The white adductor muscle, which is the edible part of the scallop, tends to be slightly darker and sweeter in females. • For the perfect uniform sear, use only the middle of the pan which will be more concentrated with heat than the outer edges • Be mindful of replacing the browned butter as needed to prevent burning, and a
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