Ingredients Jump to Instructions ↓

  1. 1 pound fresh bay or sea scallops Kosher salt and freshly ground black pepper All-purpose flour, for dredging

  2. 4 tablespoons (1/2 stick) unsalted butter, divided

  3. 1/2 cup chopped shallots (2 large)

  4. 1 garlic clove , minced

  5. 1/4 cup chopped fresh flat-leaf parsley leaves

  6. 1/3 cup dry white wine

  7. 1 lemon, cut in

Instructions Jump to Ingredients ↑

  1. 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.


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