We tend to eat more seafood during the warm summer months, which is a great excuse for chilling down a bottle of white wine.
This recipe makes about three servings, and pairs perfectly with Sauvignon Blanc. A sparkling Blanc de Blanc also would work well.
- 1 pound sea scallops
- Kosher salt
- Freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 1/2 cup large shallots, chopped
- 1 garlic clove, minced
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 1/3 cup Sauvignon Blanc
- 1 lemon, cut in half
- Cut each scallop in half horizontally.
- Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large sauté pan, heat 2 tablespoons of the butter over high heat until sizzling. Add the scallops in a single layer.
- Lower the heat to medium and allow the scallops to brown lightly on one side without moving them. Then turn them and brown lightly on the other side. (This should take a total of 3 to 4 minutes.)
- Melt remaining butter in the pan with the scallops. Add the shallots, garlic and parsley, and sauté for 2 more minutes, tossing the seasonings with the scallops.
- Add the wine, and cook for 1 minute.
- Serve hot with a squeeze of lemon juice.