Serves: 3

Prep + Cook Time: 15 minutes

Calories: 324 per serving

Ingredients:

• 1 lb fresh bay or sea scallops

• 1/2 tsp Kosher salt (or to taste)

• 1/4 tsp freshly ground black pepper (or to taste)

• All-purpose flour, for dredging

• 4 tablespoons (1/2 stick) unsalted butter, divided

• 1/2 cup chopped shallots (2 large)

• 1 garlic clove, minced

• 1/4 cup chopped fresh flat-leaf parsley leaves

• 1/3 cup dry white wine

• 1 lemon, cut in 1/2 (or lemon juice for drizzling)

Directions:

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally (or your cook time will be way off). Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Do not remove from pan.

Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze or dribble of lemon juice.

Adapted from Ina Garten