Scallops in White Wine
About 1 pound of very fresh bay or sea scallops
Salt and pepper
Flour for dredging
2 T butter
¼ C finely minced shallots
1 small clove garlic, finely minced
¼ C chopped parsley
½ C - ¾ C dry white wine
Prepare the shallots, garlic and parsley and have them ready to go. Measure out the wine also.
Dry the scallops on paper towels and generously salt and pepper them on both sides.
Carefully dredge them in flour, shaking off excess. This flour coating will later thicken the wine sauce a bit.
Melt the butter in a large pan and when very hot, add the scallops in one layer. Don’t let them touch and do not be tempted to move them around. Just leave them alone and they will get brown.
After about 3 minutes, if they are golden, turn them over gently. When they have been turned over, add the chopped veggies and stir and soften them. Total cooking time is maybe 5 minutes.
Toss the scallops in the sautéed veggies, add the wine and stir gently.
Serve with fresh lemon juice.
I served this with risotto, salad and carrots. Crusty bread for the wine sauce would be perfect also. Very nice.