These pan seared scallops are simply divine!
Serves 6 people as a main course or 18 as a starter.
Pan Seared Scallops with Frescobene Amatriciana Sauce
Ingredients
- 18 sea scallops
- 2 tbsp olive oil
- 10 oz Frescobene Amatriciana Sauce
- salt to taste
- pepper to taste
Instructions
- Cook the sauce pouch according to the package directions.
- Dry scallops with a paper towel.
- Heat 1 T. oil in a non-stick pan on medium-high heat.
- Salt and pepper both sides of the scallops and place half of them in the pan and sear for 2 minutes, making sure not to move the scallops around.
- While scallops are cooking, open the sauce pouch and pour some sauce onto a serving platter.
- Turn the scallops over and cook for 2 minutes more. Remove from pan and place onto the prepared platter on top of the sauce.
- Add the remaining oil to the pan and repeat steps 5 and 6 until all scallops are cooked.
- Top the scallops with a dollop of sauce and serve.
Notes
Serve with risotto or over spinach for a delicious entrée!
Tried this recipe?Let us know how it was!
CREDIT: Frescobene Foods
Want to make this recipe? Pick up the item featured in it:
| Frescobene Artisan Sauces : Amatriciana Sauce, 10 oz. |
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