NANTUCKET BAY SCALLOP SAUTE
Heat oil and half the butter in a large
skillet over medium-high heat until it
begins to brown.
Add half the scallops and cook without
moving until seared, about 30 seconds.
Flip and sear other side, about 30
seconds. Remove from pan.
Add remaining butter, then scallops, and
Add first batch to pan and remove from
heat. Add wine, lemon juice and garlic.
Season with salt and pepper and sprinkle
with parsley. Serve immediately.
1 tbs. canola oil
2 tbs. butter
1 lb. Nantucket bay
scallops, patted dry
2 cloves minced garlic
1 tbs. lemon juice
3 tbs. white wine
1/4 tsp. salt
freshly ground pepper