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$2.62 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 28% 
The recipe Pan Seared Scallops can be made in about roughly 45 minutes. One serving contains 168 calories, 10g of protein, and 7g of fat. This recipe serves 1 and costs $2.62 per serving. It is brought to you by Foodista. 1 person were glad they tried this recipe. Head to the store and pick up scallops, some salad mix to serve, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns a rather bad spoonacular score of 25%. Perfect Pan-Seared Scallops (with a Simple Pan Sauce), Pan-Seared Scallops, and Pan-Seared Scallops are very similar to this recipe.
Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Flowers Sonoma Coast Chardonnay ( half-bottle). It has 4 out of 5 stars and a bottle costs about 19 dollars.
Medium yellow in color. Aromas of straw, lemon verbena and honeysuckle mingle with layers of lemon meringue and lychee. Upon entry are flavors of lemon curd, honeydew, and hints of star fruit and wet stone, balanced with a touch of fine grained tannin. The crisp finish is countered with a spicy note of white pepper and lingers with coastal minerality
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!
When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.
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primal
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