Grilled Scallops in Sauce

Updated: Sep 20

Grilled Scallops in Sauce

### Quick 15-Minute Pan-Seared Scallops with Wine Sauce

A fantastic and quick meal of scallops in a pan for 15 minutes, accompanied by a sauce of wine and broth. It is served as an appetizer with fish and seafood. Follow the recipe.

Ingredients: simple, total time: 20 min., 4 serving

Preparation:

The first thing you will do is to open the shell with the help of a small knife.
Separate the mollusk from the orange part and put it aside. Remove the black part with a small, sharp knife.
Wash the shells and molluscs under a stream of cold water, including the orange part of the mollusc, then dry well with a kitchen towel.
Season each mollusc with a little salt, but not too much!
Pour 3 Tbsp olive oil or 10 g of butter in a non-stick pan and heat on low-moderate heat.
Add the molluscs first and fry about a minute and a half, each side, until slightly browned. If they don't fit in the pan, bake them in batches.
When the molluscs are ready, remove them from the pan, set aside.
Now add the rest of the oil or butter, when the butter has melted or the oil has heated up, pour in the wine and simmer until the alcohol evaporates, then add the broth and cook for about 10–12 minutes covered.
Finally add the crumbs, orange part of the mollusc to the sauce, mix well and continue to cook for another 5 minutes. Turn off the heat.
Place each mollusc and one orange part in a clean shell, pour the finished dressing over it.
Serve 3–4 pieces on each plate, use a large spoon to scoop up the sauce.
If you want, you can add some fresh chopped or dry parsley, it is not necessary.
Serve as appetizer with some green leaf of lettuce and slices of lemon.

Buon appetito!

NOTE:

Due to the special preparation, these scallops can be prepared earlier and washed and stored on paper in the refrigerator before preparation.
Cooked or fried molluscs can be stored in the refrigerator for up to 2–3 days.