Scallops are a fast and easy way to get a restaurant quality meal at home. These cook in a matter of minutes, and this quick pan sauce comes together while they rest. Serve with a fresh salad and a roasted veggie side, and you’ll never have to go out for scallops again. If your pan isn’t big enough to sear all the scallops at once, simply work in batches. 

Ready in 30 minutes Makes 2 servings  

• 1 pound (about 8) scallops 

• Salt and pepper 

• 2 tablespoons olive oil 

• ¼ cup minced shallots

• ½ cup dry white wine 

• 2 tablespoons lemon juice

• 3 tablespoons unsalted butter, cut into small pieces

• 1 tablespoon finely chopped parsley
  
  

1 Pat dry the scallops and season with salt and pepper. Heat a large stainless steel skillet over medium-high heat and add the oil. When the oil shimmers add in the scallops and cook undisturbed until the bottom is a deep golden brown and they lift easily from the pan, about 3-4 minutes. If scallops are sticking, wait another 30 seconds and try again. 

2 Use tongs or a fish spatula to flip scallops and cook for another 1-2 minutes on the opposite side. You want the bottom to be brown and the scallop to be just opaque. Remove scallops from the pan with any excess oil, leaving about 1 tablespoon of oil. If you need extra oil, add it now. 

3 Add the shallots to the pan and cook over medium heat until soft and fragrant. Pour in the wine and lemon juice, and turn up the heat. Use a wooden spoon to lift any brown bits off the bottom of the pan. Cook until liquid is reduced by half and turn the heat down to low. 

4 Stir in the butter with the heat on low and whisk vigorously until the mixture is smooth and emulsified, adding salt and pepper to taste. Divide cooked scallops between two plates and top with the pan sauce. Finish with chopped parsley.

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