Seared Scallops with Sun Dried Tomatoes


Scallops are my favorite food of all time.  Whenever I see them listed on a menu I have to order them, it’s like a reflex.  Is there a food that does that to you? I like them baked and fried, but I love them seared.  When seared scallops develop a good brown color it automatically means flavor is guaranteed. I made this recipe using ingredients in my pantry, which was perfect for this snow day.

Food 041

Seared Scallops with Sun Dried Tomatoes
2 lbs scallops
1 tbs butter
1 tbs olive oil
2 garlic cloves, minced
1 c sun dried tomatoes (packed in oil), chopped
1/4 tsp red pepper flakes
1/4 c white wine
1/4 c basil, torn
couscous for serving

Make sure scallops are dry then season with salt and pepper. Heat butter and olive oil in large saute pan over high heat.  Once pan is up to temperature add scallops and let sear 2 minutes per side then remove from pan and set aside.  Reduce heat to medium and add garlic, sun dried tomatoes with 2 tbs of oil they are packed in, and red pepper flakes.  Add white wine and let reduce.  Add scallops back to pan, glaze in sauce.  Serve over couscous then sprinkle with basil.

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