Seared Scallops

Ingredients

• 8-10 große Large scallops (pat dry)
• 2 EL Olive oil
• 1 EL Unsalted butter
• 1 Shallot, finely minced
• 50ml Dry white wine
• 2 EL Fresh parsley, chopped
• 1 EL Lemon juice
• Prise Salt
• Prise Black pepper

Instructions

1. Pat the scallops thoroughly dry. This is crucial for a good sear. Season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until just smoking.
3. Place the scallops in the hot pan, ensuring not to overcrowd. Cook in batches if necessary.
4. Sear each side for 1.5 to 2 minutes, until a beautiful golden-brown crust forms and they are just opaque in the center.
5. Remove scallops from the pan and set aside.
6. Reduce heat and add butter and minced shallot to the pan. Sauté for 1-2 minutes until the shallot is softened.
7. Add the white wine and deglaze the pan, scraping up any browned bits. Let the wine reduce slightly.
8. Stir in the lemon juice and fresh parsley. Drizzle the sauce over the scallops and serve immediately.

Nutrition