Seared scallops in lemon-shallot sauce
Makes 4 appetizer servings
1 tablespoon olive oil
8 large scallops
1 tablespoon butter
3 tablespoons minced shallots
2 teaspoons minced garlic
1/3 cup dry white wine (I used chardonnay)
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely chopped Italian parsley
about 4 small handfuls of baby arugula
Heat oil in a large nonstick saute pan over medium-high heat.
Lightly salt and pepper the scallops on both sides.
Add scallops to pan. To get a good sear and good color on them, do not move the scallops.
After about 2 minutes, turn the scallops over and let the other side sear about 2 minutes.
Remove scallops from pan and place in a covered bowl to keep them warm.
Turn heat down to medium and add butter to melt.
Add shallots and garlic; saute 1 minute.
Add wine and lemon juice, cooking 1-2 minutes until liquid reduces by about half.
Stir in parsley.
Return the scallops to the pan and turn to coat with the sauce.
Divide arugula among four plates.
Put two scallops on each plate.
Drizzle sauce over scallops and arugula.