1 pound bay scallops
1/3 cup flour
1/2 teaspoon Alessi Sea Salt
1/2 teaspoon Hill Country Fare Ground Black Pepper
1 taplespoon minced garlic
1/2 cup chopped parsley
1 teaspoon lemon zest, option
6 tablespoons HEB Butter, divided
3/4 cup dry white wine
Rinse scallops in water and pat dry. Combine flour, salt and pepper in a small bowl. Spread scallops out on a large plate or sheet of wax paper; sprinkle with flour and toss to coat.
Chop garlic very finely to mince. Chop parsley. Grate lemon peel for zest. Set aside.
Melt half of the butter (3 tablespoons) in a large skillet over Medium-High heat. Add garlic; Sautèacute 30 seconds. Add scallops; cook 2 to 4 minutes, scooping and turning often, until color turns from translucent to opaque (white). Do not overcook. Remove scallops to a plate with a slotted spoon and keep warm.
Pour wine into skillet juices. Boil 3 minutes to reduce wine; stir in any browned bits left in skillet. Add remaining 3 tablespoons butter, parsley and lemon zest, if desired. Melt butter and stir
No Nutritional Information Available