Servings: 3
Fresh bay scallops 
1 lb
Kosher salt
to taste
Ground black pepper 
to taste
Flat-leaf parsley 
1/4 cup, chopped
Dry white wine 
1/3 cup
1, cut in 1/2
All-purpose flour 
for dredging
Unsalted butter 
4 tbsps, divided
1/2 cup, chopped
1 clove, minced
How to Cook Scallops Perfectly
5 m
10 m
Ready in:
15 m
  1. Sprinkle scallops with salt and ground black pepper. Toss with all-purpose flour.
  2. In a saute pan over high, heat 2 tbsps butter. Add scallops in 1 layer. Lower to medium. Without moving them, cook until browned lightly. Turn and let them brown lightly on the other side. 
  3. Add the remaining butter. Melt. Add shallots, minced garlic, and chopped parsley. Saute for 2 minutes, tossing. Add dry white wine. Keep cooking for 1 minute. Squeeze the lemon juice over the scallops.