Lemon-Shallot Scallops
- 2 teaspoons olive oil
- 1 1/2 pounds sea scallops
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons butter
- 3 tablespoons minced shallots
- 1/2 teaspoon bottled minced garlic
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped fresh parsley
- Lemon wedges — (optional)
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle sea scallops with salt and pepper. Add scallops to pan, and sauté 2 minutes on each side. Remove scallops from pan, and keep warm.
- Melt butter in pan. Add shallots and garlic; sauté 30 seconds. Add wine and juice; cook 1 minute. Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges, if desired.
