Seared Scallops with Pan Sauce
- 1 pound sea scallops
- 1 tablespoon oil
- salt and pepper
- 1 tablespoon butter
- 1 shallot, small diced
- 1/4 cup dry white wine
- 1/2 lemon, juiced
1. Remove the tough abductor muscle from the side of each scallop (they may be sold with the muscle already removed. Pat the scallops and season with salt and pepper on both sides
2. Heat a large nonstick skillet over medium-high heat for a minute. Add the oil and let it get hot, add the scallops to the pan in a single uncrowded layer. Sear undisturbed until one side is browned and crisp about 3-4 minutes. Using tongs, turn the scallops and sear until the second side is browned and the scallops are almost firm to the touch, 3-4 minutes. Transfer the scallops to a plate, and let the pan cool a little before you start the sauce.
3. Return the pan to the stove and add the butter and the shallots and saute until the shallots begin to sweat and become translucent. Add the wine and simmer until reduced by half. Add the lemon juice, reduce heat to low and season with salt and pepper.
4. Return the scallops to the pan with the sauce and gently roll the scallops in the sauce to warm them. Serve immediately with rest of the lemon wedges if desired.