Pan Seared Scallops with Lemon Wine Reduction:

If you want a showy, delicious and very fast and easy dinner... This is it! So quick to make. Company worthy, but I make it on a week night when it's just the family.

1 1/2 lbs, large dry sea scallops ( wet scallops are treated with extra water and chemicals and don't brown well)
1/2 cup flour (Wegman's pan searing flour is fantastic- you can just dust the scallops with it)
dusting of paprika
1 TBS good olive oil
1TBS butter
juice of 1 lemon
2/3 cup white wine

Using a paper towel, pat scallops dry. Put scallops on a paper towel lined tray or sheet pan to further wick moisture.

Put 1/2 cup flour in a bowl and roll scallops individually in flour to coat.  Place on an unlined tray or sheet pan.

Heat frying pan and add oil and butter. Heat, on high, until bubbly ( it is okay to see a little smoke).  Add scallops, do not crowd.  Dust with paprika

Sear on high heat until golden brown, 3-5 minutes. With tongs, turn scallops and continue to sear until golden brown, 2-3 minutes. DO NOT OVERCOOK- or they will be tough.

Remove from pan to a plate and cover.  Scallops will continue to cook.

To make a yummy reduction, using the delicious brown bits left in the pan:

Turn off heat and add wine and lemon.  Stir up brown bits. Turn heat back on high and let reduce by half.

Plate scallops and spoon reduction over them.  Serve immediately.

Serving Suggestion:
Serve with Arugula Salad with parmesan, toasted pine nuts and lemon viniagrette.

Thanks to Lisa at Blessed by Grace, for letting me participate in Temp your Tummy Tuesday! Go get inspired in the kitchen by all the fabulous recipies by lots of wonderful bloggers.
Blessed with Grace


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