Pan Seared Scallops

As you know, Nathan and I make a lot of rich foods for the blog…we’re not afraid of butter, sugar, or the deep fryer. However, on a normal basis we eat a healthy diet and always eat our veggies before our dessert. I’ve even gotten Nathan to eat my whole wheat pizza crust! So, in preparation for Spring, here is a light and wholesome recipe that is easy to make and super tasty…it’s quick enough for a weeknight but fancy enough to make the meal feel like a special occasion.

Katryn’s Wine Pairing: Pine Ridge 2011 Chenin Blanc + Viognier
Rating: 7.75 out of 10.0

I was intrigued by this wine because of the blend of Chenin Blanc and Viognier…two wines that I really enjoy. I thought the wine was good although a tiny bit sweet for the scallops…the wine would be most successful paired with something more spicy. It was a very fruity wine with flavors of peach, pineapple and citrus…overall a crisp and refreshing wine. In case you were wondering, this is another wine that was under $10!

Nathan’s Beer Pairing: Happy Hipster Hippo Golden Ale, Rampant Brewing Company

I thought that our newest beer from Rampant Brewing Company would be perfect to pair with a dish like these scallops.  The fruit and citrus aromas of the beer complimented the white wine sauce while the mild malt flavors helped to wash down the bitterness of the bok choy.  I’d like to think that this dish was worthy of our awesome new beer and not the other way around!


Pan Seared Scallops in White Wine Sauce:

Ingredients: Serves 2

½ pound scallops, approximately 8
1 teaspoon unsalted butter
1 teaspoon olive oil
Kosher salt
Freshly ground black pepper


Rinse scallops with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

White Wine Sauce:


¼ cup chicken broth
¼ of an onion
¼ cup of white wine
3 cloves garlic
1 Tbs. butter
Salt and pepper, to taste


In a skillet over medium heat, mix the chicken broth, onion, wine, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.

Braised Baby Bok Choy:


1 cup chicken broth
1 tablespoon unsalted butter
2 cloves garlic, crushed
3/4 lb baby bok choy, trimmed
Salt and pepper, to taste


Melt butter in a deep, large heavy skillet and add garlic. Saute garlic for a minute or two, add the broth, and bring to a simmer.. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Salt and pepper, to taste. Transfer bok choy with tongs to a serving dish and keep warm, covered.

Garlic and Parsley Quinoa:


½ cup quinoa
½ cup water
½ cup chicken broth
1 clove garlic, crushed
2 Tbs. fresh parsley
salt, to taste


Combine quinoa, water, chicken broth, salt and garlic in medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes.) Stir in the fresh parsley and serve.

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