This sweet, caramelized scallops topped with a lemony pan sauce!

Prep Time

    •    Prep and cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    12 large scallops
    •    8 chives, chopped
    •    pinch of kosher salt
    •    1/2 cup dry white wine
    •    4 tbsps clarified butter
    •    3 - 4 tbsps white sugar
    •    freshly cracked black pepper
    •    1 tbsp parsley, finely chopped
    •    1 lemon, zested and squeezed

Method

1. Heat butter on medium high.
2. Pat scallops dry. Season both sides with salt and pepper. Spread sugar on a plate and dip one side of each scallop into the sugar before placing it into the saute pan.
3. Cook for 2-3 minutes on each side, until the scallops are nicely seared. Flip and cook for another two minutes. Add wine and lemon juice and reduce the sauce by half.
4. Serve scallops topped with pan sauce, lemon zest, parsley, and chives.

This great family recipe is thanks to The Brewer & The Baker at http://www.thebrewerandthebaker.com/archives/4385?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly