Scallops
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Seared scallops in lemon-shallot sauce
Makes 4 appetizer servings
1 tablespoon olive oil
8 large scallops
sea salt
pepper
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 arugulaHeat 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.To serve:
Divide arugula among four plates.
Put two scallops on each plate.
Drizzle sauce over scallops and arugula.
Serve immediately.