SAUTEED SEA SCALLOPS

Category: Meat & Seafood

Style: American

Special Consideration: Quick and Easy

Servings: 4-6

Description:

A WONDERFUL WAY TO ENJOY SUCCULENT SEA SCALLOPS - I SERVE OVER LINGUINI (BOILED IN SHRIMP STOCK, OF COURSE) WITH CRUSTY BLACK BREAD AND A SWEET COLE SLAW

Ingredients:

1 pound fresh bay scallops

Salt

Pepper

4 TBSP. butter (divided into two pieces)

1 tsp. oil

4-6 cloves garlic - minced

1/3 cup dry white wine or Vermouth

2 TBSP Fresh lemon juice

2 tsp chopped fresh thyme

Directions:

Rinse scallops and pat dry. Sprinkle with salt and pepper.

Add oil and 2 tablespoons butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil.

Return skillet to burner and add garlic and cook for about 2 minutes. Do not let the garlic brown. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes to reduce by half. Remove from heat and stir in remaining butter. Return scallops to the pan and toss with the sauce. Serve immediately.

[As a delicious alternative.... roll the SIDES of the scallops in finely ground pecans before cooking]