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    Servings: Not specified

    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.

    Ingredients
    • 1 pound fresh bay or 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

    Parsed from recipe text (no separate ingredient records).
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