Pan-Seared Scallops with Mint and Chives


  • 3 tablespoons butter
  • 12 sea scallops, patted dry
  • 1/3 cup bottled clam juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh chives

1. Melt butter in heavy medium skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and sauté until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint and chives to same ...

View full recipe at SpringPad


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