Sizzling Scallops
Jacquelyn
ingredients
- 1 pound sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup chopped shallots (2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
directions
- 1
Before searing, pat scallops completely dry.
- 2
Sprinkle each with salt and pepper.
- 3
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer, making sure they don’t touch one another.
- 4
Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total.
- 5
Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops.
- 6
Add the wine, cook for 1 minute, and taste for seasoning.
- 7
Serve hot with a squeeze of lemon juice.
Source: Jacquelyn
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