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  • 1 - pound fresh bay or sea scallops
  • 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
  • - kosher salt and fresh black pepper
  • - all purpose flour, for dredging
  • 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.

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    Category:  Fish or seafood

    Cuisine:  American

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    Posted On:

    February 7, 2021

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