Pan Seared Scallops with Lemon Wine Reduction

<span style="color: #cc0000; font-size: x-large;">Pan Seared Scallops with Lemon Wine Reduction:</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mAhLAws-IChq3dacp2kk9rqdnsuMRw2y_vb5cmo0bqkWQ45gnOmOUAJm4rsS9oDgH3H9CLs8KTMO1dear7fJkEfQ8VnKDzbi4Y0boY-0Oss44Kui7Clr4_w99ZXBKcOR9iAloQBdnDI/s1600-h/DSC00032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mAhLAws-IChq3dacp2kk9rqdnsuMRw2y_vb5cmo0bqkWQ45gnOmOUAJm4rsS9oDgH3H9CLs8KTMO1dear7fJkEfQ8VnKDzbi4Y0boY-0Oss44Kui7Clr4_w99ZXBKcOR9iAloQBdnDI/s640/DSC00032.JPG" /></a><br /></div><br /><br /><span style="color: #cc0000; font-size: x-large;">I</span>f you want a showy, <span style="color: #cc0000; font-size: large;">delicious </span>and very fast and easy dinner... This is it! So quick to make. <span style="color: #660000; font-size: large;">Company </span>worthy, but I make it on a week night when it's just the family.<br /><br /><span style="color: #cc0000; font-size: x-large;">Recipe:</span><br />1 1/2 lbs, large dry sea scallops ( wet scallops are treated with extra water and chemicals and don't brown well)<br />1/2 cup flour (Wegman's pan searing flour is fantastic- you can just dust the scallops with it)<br />dusting of paprika<br />1 TBS good olive oil<br />1TBS butter<br />juice of 1 lemon<br />2/3 cup white wine<br /><br /><span style="color: #cc0000; font-size: x-large;">U<span style="color: black; font-size: small;">s</span></span>ing a paper towel, pat scallops dry. Put <span style="color: #cc0000; font-size: large;">scallops</span> on a paper towel lined tray or sheet pan to further wick moisture.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEzUk8LQfbxz1UabAcRdXiN9b5lxelpcUBL095WTf_jsL8Gr2LnYMCsJujGm0FH4I_yevQsRDAr8JUQ2ykWcvAvOaw9ikcLZz8oMM0N8ybjcVa0YgtOco0zQhk0OGTzhDELej7ubybEI/s1600-h/DSC00004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEzUk8LQfbxz1UabAcRdXiN9b5lxelpcUBL095WTf_jsL8Gr2LnYMCsJujGm0FH4I_yevQsRDAr8JUQ2ykWcvAvOaw9ikcLZz8oMM0N8ybjcVa0YgtOco0zQhk0OGTzhDELej7ubybEI/s640/DSC00004.JPG" /></a><br /></div><br /><span style="color: #cc0000; font-size: x-large;">P</span>ut 1/2 cup flour in a bowl and roll scallops <span style="color: #990000; font-size: large;">individually </span>in flour to coat.  Place on an unlined tray or sheet pan.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJ8U_z2eTw9ieh7njO-EdqnuVyge6d8l4ha9foYIQyNND75zPUXMfji7KkY-D34MXHaKBrtDZiA9ZevBlKz8pecvRgN46qqmCdZePZvRbzzmkPTYFc-NolpdMVRPbYeb9NLowz769v9c/s1600-h/DSC00009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJ8U_z2eTw9ieh7njO-EdqnuVyge6d8l4ha9foYIQyNND75zPUXMfji7KkY-D34MXHaKBrtDZiA9ZevBlKz8pecvRgN46qqmCdZePZvRbzzmkPTYFc-NolpdMVRPbYeb9NLowz769v9c/s640/DSC00009.JPG" /></a><br /></div><br /><span style="color: #cc0000; font-size: x-large;">H</span>eat 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 <span style="color: #660000; font-size: x-large;">paprika</span>.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Zb-pLDW6a-CK0BK6utdItyQISIZnGJR5YbJJWFlzYDdtNOtnt-CqjGz4ufo8040gMGF8V1CVnhECjctyw3z9t0vP-xT2X1J7Qy4GKS5FRhfiWqwrkXFCxC5p9vAWmBhklCjn3jFfmjM/s1600-h/DSC00018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Zb-pLDW6a-CK0BK6utdItyQISIZnGJR5YbJJWFlzYDdtNOtnt-CqjGz4ufo8040gMGF8V1CVnhECjctyw3z9t0vP-xT2X1J7Qy4GKS5FRhfiWqwrkXFCxC5p9vAWmBhklCjn3jFfmjM/s640/DSC00018.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #cc0000; font-size: x-large;">S</span>ear on high heat until golden brown, 3-5 minutes. With tongs, turn scallops and continue to sear until golden brown, 2-3 minutes. <span style="color: #990000; font-size: large;">DO NOT OVERCOOK</span>- or they will be tough.<br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FAuYQmuLOP5jqdv1Z8SNzuLjzhH8SqWt91_9Wz5oUEqN0OsxXGEGMLCARqUnqf1moaardPE8Xs1TwQsmNlDL7O3ZHT06Ln4WGIC3fE7cXyxuj7LHWzodVtH-VJvlfMfv5UPx0GSxQhQ/s1600-h/DSC00027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FAuYQmuLOP5jqdv1Z8SNzuLjzhH8SqWt91_9Wz5oUEqN0OsxXGEGMLCARqUnqf1moaardPE8Xs1TwQsmNlDL7O3ZHT06Ln4WGIC3fE7cXyxuj7LHWzodVtH-VJvlfMfv5UPx0GSxQhQ/s640/DSC00027.JPG" /></a><br /></div><br /><span style="color: #cc0000; font-size: x-large;">R</span>emove from pan to a plate and cover.  Scallops will continue to cook. <br /><br /><span style="color: #cc0000; font-size: x-large;">T</span>o make a yummy<span style="color: #660000; font-size: x-large;"> reduction</span>, using the delicious brown<span style="font-size: large;"> <span style="color: #990000;">bits</span></span> left in the pan:<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieetLJABaKZ3vfrV-BjyWLOcEJHcoYnN3uVfCPR8-uaQV6EJQhi7JE_wK2jihAoa6g-uY1bL-9fE2ZBYSE6f4AMQRaq5CAnkHOw_LGcYzyAOgSsUF941K5XbTtVCyZ1hpOPEO672SfzF8/s1600-h/DSC00029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieetLJABaKZ3vfrV-BjyWLOcEJHcoYnN3uVfCPR8-uaQV6EJQhi7JE_wK2jihAoa6g-uY1bL-9fE2ZBYSE6f4AMQRaq5CAnkHOw_LGcYzyAOgSsUF941K5XbTtVCyZ1hpOPEO672SfzF8/s640/DSC00029.JPG" /></a><br /></div><br /><span style="color: #cc0000; font-size: x-large;">T</span>urn off heat and add wine and lemon.  Stir up brown bits. Turn heat back on high and let reduce by half.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh359NefZ2dUj6Mqfcg4S0acsJJv8qV_USGV0B6HI5ltnkNy_L6QtYDBFpHgxF5dwGjiy2Zc05qKdguo2HkwEylTnIsTWcw0E4I5UAG_cfUdVrOR5dukfxmyPQP_67mZgMQYn86K4aDKZ0/s1600-h/DSC00031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh359NefZ2dUj6Mqfcg4S0acsJJv8qV_USGV0B6HI5ltnkNy_L6QtYDBFpHgxF5dwGjiy2Zc05qKdguo2HkwEylTnIsTWcw0E4I5UAG_cfUdVrOR5dukfxmyPQP_67mZgMQYn86K4aDKZ0/s640/DSC00031.JPG" /></a><br /></div><br /><span style="color: #cc0000; font-size: x-large;">P</span>late<span style="color: #990000; font-size: large;"> scallops</span> and spoon reduction over them.  Serve immediately.<br /><br /><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuYC1tD0gCH6h1bjKf75mqrlxac-jwMkih9Stfd5r1CMbXypTiUtIKP6JrFRwUs6MaWUCSWBWW6X3eIHZLMMHh5fyrdpAEh9aqQ0G7db7J5Wv9AZExTxPPwEElFWtiDoARndx1BO9Jwc/s1600-h/DSC00033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuYC1tD0gCH6h1bjKf75mqrlxac-jwMkih9Stfd5r1CMbXypTiUtIKP6JrFRwUs6MaWUCSWBWW6X3eIHZLMMHh5fyrdpAEh9aqQ0G7db7J5Wv9AZExTxPPwEElFWtiDoARndx1BO9Jwc/s640/DSC00033.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTlMC5cj42xPSER6oqnMwDPM8mGiJ9L4tbn6Q-pduCPWtdfS_odrEOYcK1sVESsnXuKqHSI5gaSd6uoG19MOj27drdpxFPpP9DqmIUvWmQnvKdVqUbAFc6i-Dpvvz8aUGR91P0Y6cynY/s1600-h/DSC00034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTlMC5cj42xPSER6oqnMwDPM8mGiJ9L4tbn6Q-pduCPWtdfS_odrEOYcK1sVESsnXuKqHSI5gaSd6uoG19MOj27drdpxFPpP9DqmIUvWmQnvKdVqUbAFc6i-Dpvvz8aUGR91P0Y6cynY/s640/DSC00034.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5urMUIb7EeH15beK7-rYt4rMpYfiGxaE1ApPxxCRuWwbwYXd4uWhFVDv0QSyUvvrWwLnN6OHjJduOm0CJlQqgjRYEp1lOHrQLv9F9Ye_QfyRHyH_xknAlcu4RorWAotxD8OpxGkLmKSQ/s1600-h/DSC00037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5urMUIb7EeH15beK7-rYt4rMpYfiGxaE1ApPxxCRuWwbwYXd4uWhFVDv0QSyUvvrWwLnN6OHjJduOm0CJlQqgjRYEp1lOHrQLv9F9Ye_QfyRHyH_xknAlcu4RorWAotxD8OpxGkLmKSQ/s640/DSC00037.JPG" /></a><br /></div><br /><span style="color: #cc0000; font-size: large;">Serving Suggestion</span>:<br /><span style="color: #cc0000; font-size: x-large;">S</span>erve with Arugula Salad with parmesan, toasted pine nuts and<span style="color: #660000; font-size: x-large;"> lemon</span> viniagrette.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkowgxnPQ3r4iPZuT3t-FsPM10dOO_foHP6xJWCihndNzV5XicsiRNFu_QPjgG54YipFC5fU2Qs7ylmvlR2VkDJpS8E9F5DDXNFM0u2AMBgEUSGN_85IAhTF7ghTAHVHyCfmYgwp1CP0/s1600-h/DSC00038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkowgxnPQ3r4iPZuT3t-FsPM10dOO_foHP6xJWCihndNzV5XicsiRNFu_QPjgG54YipFC5fU2Qs7ylmvlR2VkDJpS8E9F5DDXNFM0u2AMBgEUSGN_85IAhTF7ghTAHVHyCfmYgwp1CP0/s320/DSC00038.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrElZMkF9oX_gJ4EIyqL-gBSHMkC_ywFIhyphenhyphenq2lHZ-sC9eblaFsUPJqj2wRFbkNz6IVr3_lRkw2pIZBeWH6N9ofctFTPOn4s4uGk3cHH_Yc1F-XK5HSfZUBSumWZokAyuNJPWCJPmrhPjI/s1600-h/DSC00041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrElZMkF9oX_gJ4EIyqL-gBSHMkC_ywFIhyphenhyphenq2lHZ-sC9eblaFsUPJqj2wRFbkNz6IVr3_lRkw2pIZBeWH6N9ofctFTPOn4s4uGk3cHH_Yc1F-XK5HSfZUBSumWZokAyuNJPWCJPmrhPjI/s640/DSC00041.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">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.<br /></div><a href="http://blessedwithgrace.blogspot.com/"><img alt="Blessed with Grace" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74MErPEHD1NgwktDek82dHxbZtdYymihp2LNM2fSdeangGl5g2XLluTgXF-SM08547Em67is0s9DMXtlVIQ07iteldA9Od1IXsZWd-gh__EtX_AeG1levd6Fjt3O7cxL1_hLk7dm6nTfF/s200/tmtt3.jpg" /></a>

Pan Seared Scallops with Lemon Wine Reduction

Pan Seared Scallops with Lemon Wine Reduction: I f you want a showy, delicious and very fast and easy dinner... This is it! So quick to make...

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