Amazing Scallops

• Seafood

  • 1 lb Bay or sea scallops, fresh

• Produce

  • 1/4 cup Flat leaf parsley, fresh
  • 1 Garlic clove
  • 1 Lemon
  • 1/2 cup Shallots

• Baking & Spices

  • 1 All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 4 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/3 cup White wine, dry

Found on keyingredient.com

Ingredients

• 1 pound fresh bay or sea scallops
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dredging
• 4 tablespoons (½ stick) unsalted butter, divided
• ½ cup chopped shallots (2 large)
• 1 garlic clove, minced
• ¼ cup chopped fresh flat-leaf parsley leaves
• ⅓ cup dry white wine
• 1 lemon, cut in ½

Directions

• Directions If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. 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. 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. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. 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. 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. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.