8 large dry scallops
salt
pepper
1 tbsp olive oil
1 tbsp butter

 

For sauce:

2tbsp butter

2 cloves of garlic

1/2 lemon

1 tbsp finely chopped chives
1/2 cup white wine or dry white vermouth

 

Cook time: 10 minutes

 

 

1. Pat the scallops using with paper towels or clean dish cloth.

2. Season scallops with salt and pepper.

3. Heat olive oil in shallow non stick pan, add 1tbsp butter, once pan is heated place the scallops in the pan with at least an inch between them (so that they don’t crowd and steam one another).

4. After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned Be careful not too over cook as they will become rubbery.

5. Remove from heat and set on serving dish.

6. While still on high heat, drop a knob of butter into the pan. Move the butter around the pan until melted completely.

7. Pour in the wine and use a whisk or spoon to scrape the browned remains of scallops from the pan and stir it into the liquid. Squeeze half lemon into pan and add chives. Add salt and pepper to taste.

8. Leave the heat on high and let the sauce boil until it reduces to desired consistency.

9. Remove from heat and serve with scallops.