How to Cook Scallops Perfectly

Prep:

5 m

Cook:

10 m

Ready in:

15 m

Yum

Ready in just 15 minutes, these scrumptious scallops are best served over angel hair pasta.

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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

Lemon

1, cut in 1/2

All-purpose flour

for dredging

Unsalted butter

4 tbsps, divided

Shallots

1/2 cup, chopped

Garlic

1 clove, minced

Sprinkle scallops with salt and ground black pepper. Toss with all-purpose flour.
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.
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.

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