Pan-Seared Sea Scallops

Pan-Seared Sea Scallops
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Chef Rich Lechner, Sean & Nora’s, Barre, Vermont

6 20/30 count dry-pack sea scallops
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon chopped garlic
2 tablespoons fresh chopped thyme, oregano, rosemary
1/4 cup caramelized onions
1/4 cup sautéed mushrooms
1/4 cup diced tomato
1/4 cup chopped zucchini
1/4 cup Madeira wine
3 tablespoons heavy cream
6 oz. fresh pasta, cut to pappardelle

In a small sauté pan, caramelize onions and mushrooms.  Set aside.

Season scallops and sauté in olive oil and butter.

Add garlic, fresh herbs, and all the vegetables.  Cook for about 2 minutes.

Add Madeira wine and flambé.  When flame dissipates, add cream.

Reduce to simmer and cover for 3-to-4 minutes.

Drop pasta into boiling salted water for 2-to-3 minutes. 

Drain pasta and add to scallops and vegetables.

Season with salt and pepper, toss together, and simmer 1 minute.

Plate up and enjoy!

Serves 2.