1 pound sea scallops
* ground pepper
2 tablespoons flour
2 tablespoons olive oil
1 zest of 1 lemon
1/2 cup white wine
2 tablespoons butter
1/4 cup whipping cream
Pat scallops dry with a clean paper towel. Season tops with salt and pepper; dust with 1 tablespoon flour. Turn scallops and season second side; dust with remaining flour and shake off excess.
Zest lemon to make 1 teaspoon; avoid the bitter white pith. Set aside.
Heat oil in a large skillet over Medium-High heat. Cook scallops 2 to 2 1/2 minutes per side, until color turns from translucent to opaque (white). Do not overcook. Remove scallops to a plate. Cover to keep warm or place in a Low oven.
Pour white wine into skillet; add butter. Scrape bottom of skillet to loosen up any browned bits. Stir and simmer 2 minutes.
Stir in cream and zest; simmer 1 more minute. Serve scallops with sauce.
No Nutritional Information Available
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