Servers 4

INGREDIENTS:

12 Extra Large Sea Scallops

2 to 4 tablespoons Butter

2 tablespoons Olive Oil

1 clove sliced Garlic

Paprika

Onion Powder

Salt and Pepper

¼ cup Chardonnay (optional)

DIRECTIONS:

Wash and dry the scallops well. Season with paprika, onion powder, salt and pepper on both sides. In a large pan heat 1 tablespoons of olive oil very hot. Using tongs place each scallop into the pan. Do not move and let cook for two minutes to developed a nice seared crust. After two minutes flip over the scallops using tongs and spatula if necessary. Fry an additional two minutes on the other side. Remove the pan from the heat. Deglaze with a splash of white wine (Chardonnay) if you have it. Add butter and garlic to the pan and whisk into the wine getting all the good brown bits off the bottom of the pan. Drizzle your butter/garlic sauce over the scallops. Serve with lemons wedges. 

NOTES: Try serving on beet couscous and with steamed asparagus as a vegetable.