Scallops in White Wine and Butter Sauce

This recipe is simple to make but it tastes like it came from a gourmet restaurant. These scallops are great served over a little angel hair pasta or with basmati rice. Don’t forget to spoon on plenty of the sauce!

1 lb Sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour (about ¾ cup) for dredging
5 Tbsp Unsalted butter, divided
1 large shallot medium diced, about ¼ cup
1 clove garlic, minced
½ cup dry white wine
3 Tbsp flat leaf parsley, chopped
1 Tbsp fresh thyme leaves, chopped
Juice of half a lemon
Kosher salt and freshly ground black pepper to taste

Rinse scallops and pat to dry with paper towel. Season both sides with salt and pepper then dredge in flour and tap off any excess flour.

Heat 2 Tbsp butter in a large sauté pan over medium high heat until melted and sizzling, add scallops. Don’t let scallops touch each other or they will steam and not brown properly. Lower heat to medium and cook until they are golden brown on one side, 2 -3 minutes. Using tongs, turn over and allow to brown on second side. Do not move scallops around while cooking. Remove scallops from pan and set aside.

Add remaining 3 Tbsp butter to the pan. When butter is melted add shallots and garlic and sauté until shallots soften, careful not to burn garlic. Add wine, fresh herbs, and lemon juice and cook another minute, scraping pan to get any brown bits incorporated into the sauce. Season to taste with salt and pepper.

Place scallops on serving platter or on top of pasta or rice and cover with warm sauce.
Serve.