- 1-pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 1/2 stick unsalted butter
- 1/2 cup chopped shallots
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley
- 1/3 cup white wine (use your favorite kind! I like to use a good Chardonnay)
- 1 lemon, cut in 1/2
Sprinkle scallops with salt and pepper, toss with flour, and shake off the excess. If you can’t find bay scallops, you can use sea scallops. Sea scallops will take an extra 2-3 minutes on each side, depending on how large.
In a very large sauté 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. Remember to cook a little bit longer if you’re using sea scallops.
Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and sauté 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.