Source: dLife

Large sea scallops in a shallot, lemon, white wine sauce.

Servings

2 tsp olive oil
1.5 lb large scallops , sea
0.5 tsp salt (optional)
0.25 tsp black pepper
2 tsp Butter, unsalted
3 tbsp shallots, chopped , minced
0.5 tsp minced garlic
0.25 cup white wine , dry
1 tbsp fresh lemon juice
2 tbsp chopped parsley , finely
1 medium lemons , cut into wedges (opational)

1 Pour oil in a large frying pan and heat over medium high heat.
2 Season both sides of scallops with salt and pepper and place in pan. Cook 2 minutes per side. Remove scallops from pan and set aside in a warm place.
3 Heat butter in same pan. Sauté shallots and garlic in melted butter for 30 seconds.
4 Pour in wine and lemon juice and let cook 1 minute.
5 Move scallops back to the pan and coat with wine and lemon juice. Remove pan from heat and top with parsley.
6 Garnish with lemon wedges when serving.

Shallots are more subtle in flavor than onions, but you can substitute the white parts of green onions for shallots. Serve on a bed of mixed greens with a side dish of pasta.