Dorothea Benton Frank
New York Times Bestselling Author
Dorothea Benton Frank
"Shem Creek Recipes"
Shem Creek

Seared Sea Scallops


  • 1 pound sea scallops
  • 3 cloves garlic, minced
  • 1/2 cup flour
  • 1/4 cup dry white wine
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 3 tablespoons butter plus 1
  • 1 tablespoon fresh flat leaf parsley, chopped fine


Rinse scallops and pat dry with paper towels.

Combine flour, parsley, salt and pepper.

Heat skillet and add butter and garlic. Stir until butter is melted, not brown.

Dip scallops in flour mixture. Shake off excess in strainer. Place in skillet and cook, stirring frequently until scallops become opaque (2-3 minutes).

Remove scallops from skillet. Keep warm while making sauce.

Add wine to skillet and stir for 1 minute, scraping up bits in the pan. Add 1 tablespoon butter.

Pour wine and butter sauce over scallops and serve.

Serves 2 as an entrée or 4 as an appetizer.

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