Scallops are admittedly an indulgence, since they are more expensive than many other types of seafood, so when you prepare them, you want to make sure to do it right. After all, they also cook very quickly and the goal is to end up with scallops that are tender and juicy and not the least bit tough. In this recipe, the scallops are simply seared with olive oil and then served with a pan sauce made with rose wine (save the rest for serving).
- 10 scallops (kernels of)
- 3 tablespoons rosé wine
- 2 garlic cloves
- olive oil (to taste)
- 1 soy sauce (spoonful of)
- 1/2 lime
- In a frying pan or wok, combine the garlic, olive oil and some chives. Let it cook for a while, then add the scallops for about 3 minutes.
- Before turning off the heat, add the rosé wine.
- Remove from the heat and place the remaining chives on top.