Yield: 3-4 servings
12 large sea scallops
Pinch of kosher salt
Freshly ground black pepper
4 tablespoons clarified butter
½ cup white sugar, spread on a flat plate
½ cup dry white wine
Juice of one lemon, freshly squeezed
1 tbsp. finely chopped flat parsley
1 tbsp. lemon zest
Rinse and dry the scallops well. Season both sides of the scallops with salt and pepper.
Heat a skillet on medium-high for 2 minutes. Add the clarified butter and swirl to coat the pan. When the butter begins to foam, prepare the scallops quickly. Working efficiently, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere. Place the scallops sugar side down in the skillet and sauté for 2½ minutes. If the sugar starts to brown too quickly, reduce the heat. Flip the scallops over and cook for 1 minute more. Add the white wine and lemon juice to the pan and reduce by half, about 1½ minutes. Transfer the scallops to a platter or serving dishes. Pour the pan juices over the top and garnish with chopped parsley, chives and lemon zest. Serve immediately.
Printed from Annie’s Eats