Ingredients
2 tsp olive oil
1 1/2 lb sea scallops
1/2 tsp salt
1/4 tsp black pepper
2 tsp butter
3 T minced shallots
1/2 tsp minced garlic
1/4 C dry white wine
1 T fresh lemon juice
2 T finely chpd parsley
Lemon wedges
Preparation
Heat oil in non stick skillet over med-high heat. Sprinkle scallops with salt and pepper. (I sprinkle with a little Old Bay seasoning also) Add scallops to pan and saute 2 minutes on each side. Remove from skillet and keep warm. Melt butter in pan and add shallots and garlic. Saute 30 seconds then add wine and lemon juice. Cook 1 min. Return scallops to pan. Toss to coat. Remove from heat and sprinkle with parsley. Serve with lemon wedges
