Hatch’s Sauteed Scallops
1-1/2 to 2 pounds sea scallops
1/4 cup olive oil
1/4 cup butter
5 cloves garlic, crushed
1 small red onion, minced
1/2 large green pepper, finely chopped
1/4 teaspoon red chili flakes
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 cup dry white wine
2 tablespoons fresh chopped herbs (we used a mix of basil, parsley, and dill) or 2 teaspoons dry herbs
Angel-hair pasta
Garnish: lemon wedges
If using large scallops, slice them in half crosswise. Heat olive oil and
butter in a large saut� pan over medium heat. Toss garlic, red onion,
green pepper, red chili flakes, pepper, and salt in oil-butter mixture until
onion is translucent, about 10 minutes. Using a slotted spoon, remove onion
mixture from pan, leaving some of the butter and olive oil behind. Turn heat
up to medium-high and lay scallops in the pan in a single layer with space
between them (depending on pan size, you may need to do this in two
batches). Without disturbing them, allow scallops to sear and caramelize, 4
to 6 minutes. They should have a nice brown crust when done. Using tongs,
turn each scallop and cook another 2 to 4 minutes, depending on thickness.
As the scallops cook, a brown coating should form on the bottom of the pan;
reduce heat if the coating begins to burn. When done, the scallops should
feel firm, but not hard to the touch. Test for doneness, then remove
scallops from the pan.
Pour wine into pan; while it sizzles, use a wooden spoon to scrape the brown
coating from the bottom of the pan. Stir in the fresh herbs and simmer just
until wilted. Return scallops and onion mixture to pan
Servings: 4