Sep 10, 2013 01:20PM ● Published by Cate Reynolds
Ok, that old adage of white wine with seafood is tired. This recipe uses a light red wine to make a broth. Pour that broth over the pan-seared scallops and you’ll be happy you broke those wine rules.
8 large scallops
1 Tbsp. butter
3 cloves garlic, minced
2 Tbsp. light red wine
Heat the butter in a large pan over medium high heat. Add in the garlic and cook 30 seconds until fragrant. Add in the scallops. Cook until they begin to turn from translucent to opaque. Once opaque, flip over and cook on the other side until it turns opaque. Transfer to a serving dish. Add the red wine to the pan and scrape the pan, getting up all the browned bits. Pour the red wine sauce over top of the finished scallops. Serve hot.