Ingredients:
- 12 large sea scallops, patted dry
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 vanilla bean pod, split lengthwise and seeds scraped out
- 1 tablespoon honey
- 2 tablespoons white wine or dry vermouth
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
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Prepare the scallops:
- Make sure the scallops are thoroughly patted dry with paper towels. Any excess moisture can prevent them from getting a good sear.
- Season both sides of the scallops with salt and black pepper to taste.
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Heat the skillet:
- Heat a large skillet over medium-high heat. Add the olive oil and butter and let it melt and get hot but not smoking.
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Sear the scallops:
- Once the skillet is hot, carefully add the scallops, making sure they are not overcrowded. Work in batches if necessary.
- Sear the scallops for about 1-2 minutes on each side, or until they develop a golden-brown crust and are cooked through. Be careful not to overcook them, as they can become tough and rubbery.
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Add the vanilla and honey sauce:
- Once all the scallops are seared and removed from the skillet, reduce the heat to medium-low.
- Add the scraped vanilla bean seeds to the skillet and sauté for about 30 seconds, stirring constantly to release the aroma.
- Stir in the honey and white wine or vermouth, scraping up any browned bits from the bottom of the skillet.
- Let the sauce simmer for 1-2 minutes, or until slightly thickened.
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Serve:
- Arrange the seared scallops on serving plates.
- Drizzle the vanilla-honey sauce over the scallops.
- Garnish with chopped parsley for a pop of color.
- Serve immediately with lemon wedges on the side.
Enjoy the succulent and aromatic seared scallops with vanilla as a luxurious appetizer or main course!