Scallops Charleston
Experience coastal elegance with Scallops Charleston, a refined seafood dish that combines tender, golden-seared sea scallops with a velvety sherry cream sauce. This quick and impressive recipe is perfect for dinner parties or date nights, featuring the harmonious flavors of fresh herbs, aromatic shallots, and a hint of zesty lemon. The sauce, enriched with dry sherry, heavy cream, and a splash of chicken or fish stock, brings a luxurious touch to the plump scallops, while the fragrant thyme and parsley add a fresh finish. Ready in just 35 minutes, this restaurant-quality dish pairs beautifully with crusty bread, rice, or sautéed vegetables, making it a versatile yet indulgent main course. Perfect for seafood lovers, Scallops Charleston is your next go-to recipe for an effortless gourmet dining experience.
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Recipe Information
Ingredients
- 1 pound large sea scallops
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 small, finely diced shallots
- 2 minced garlic cloves
- 0.25 cup dry sherry
- 0.5 cup heavy cream
- 0.25 cup chicken or fish stock
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
Instructions
Pat the sea scallops dry with a paper towel. Season them on both sides with salt and black pepper.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the scallops in a single layer, making sure not to overcrowd the pan. Sear them for 2-3 minutes per side, or until a golden crust forms. Remove the scallops from the pan and set aside.
Reduce the heat to medium, and add the remaining 2 tablespoons of butter to the skillet.
Add the diced shallots to the skillet and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the dry sherry, and use a wooden spoon to deglaze the pan, scraping up any browned bits from the bottom.
Stir in the heavy cream and chicken or fish stock. Bring the mixture to a gentle simmer, letting it thicken slightly, about 3-4 minutes.
Add the fresh parsley, thyme leaves, and lemon juice to the sauce. Stir to combine.
Return the seared scallops to the skillet, spooning some of the sauce over them. Allow them to heat through for 1-2 minutes.
Serve the scallops immediately, garnished with additional parsley if desired. Pair with rice, crusty bread, or a side of sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5665 mg | 246% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1825 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
