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Pan Seared Scallops

PAN SEARED SCALLOPS Serving 2 8 large dry scallops sea salt to taste fresh ground black pepper 4 tbsp extra virgin olive oil 3 tbsp REAL butter (yes...real butter!) 1 cup white wine Pat the scallops dry with towel or paper towels. Sprinkle with sea salt and black pepper over the scallops (both sides). Heat olive oil in a frying pan over high heat. When oil is hot, place the scallops in the pan with at least one or two inches between them (so they don’t crowd and steam one another). After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned. Remove from heat and set on serving dishes. While still on high heat, drop a REAL butter into the pan. Move the butter around the pan until melted completely. Pour in the wine and use a whisk or spoon to scrape the fond from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency. Immediately remove from heat and serve over the scallops.

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