Meats & Fish
1/2 lb Scallops, bay or sea, fresh
Kosher salt & freshly ground pepper
Flour, for dredging
4 Tbs Butter, divided
1/4 cup Chopped shallots
1 tsp Garlic, minced
1/4 cup Dry white wine
Adapted from www.foodnetwork.com by BBF, December, 2018.
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a large saute pan, heat 2 tablespoons of the butter over medium high heat until sizzling and add the scallops in one layer.
Lower the heat to medium and allow the scallops to brown lightly on one 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 and garlic and saute for 2 more minutes, tossing the seasonings with the scallops.
Add the wine, cook for one minute, and taste for seasoning.