Ingredients
Instructions
- 0 servings
- 1Dry Scallops on a paper towel. Season with salt and pepper. Heat oil in a cast iron pan till it is very hot. Brown each side on the scallops in the oil, 2 minutes.
- 2Keep cooked scallops on the side. Deglaze the pan they were cooked in using the white wine and lemon juice. Boil until this mix reduces by half.
- 3Turn off heat and stir in the butter. Place scallops back into the pan and serve together with the sauce.