by Chef: Michelle Gurbal The Chop House
1 pound fresh bay or sea scallops
Freshly ground black pepper
All-purpose flour for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley
1/3 cup dry white wine
1 lemon, cut in half
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in half horizontally.
- Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saut pan, heat 2 tablespoons of butter over high heat until sizzling and add a single layer of scallops. (Do not crowd the scallops in the pan.)
- Lower the heat to medium and allow scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes total.
- Melt remaining butter in the pan with scallops; add shallots, garlic, and parsley and saut for 2 more minutes, tossing the seasonings with the scallops.
- Add the wine and cook for 1 minutes longer.
- Add salt and pepper to taste.