From the kitchen of :Ina Garten
Ingredients
- 1 lb fresh bay scallop or sea scallops (I used sea scallops)
- kosher salt & freshly ground black pepper
- all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 1/2 cup chopped shallot (2 large)
- 1 garlic clove, minced
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
Directions
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in 1/2 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 3-4 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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