Ingredients
- 1 pkg. Archer Farms Sea Scallops, thawed
- 1 tsp sugar
- 1 tsp salt
- 4 Tbsp butter, divided
- 1/4 cup white wine
- 1 Tbsp chopped fresh parsley (optional)
Directions
- Mix sugar and salt in a small bowl.
- Drain scallops on a paper towel lined plate.
- Melt 2 Tbsp butter in large skillet over MEDIUM-HIGH heat until bubbly
- While butter melts, sprinkle one side of scallops with half of the sugar and salt mixture
- Place scallops, seasoned side down, in butter.
- Cook 3 minutes or until browned.
- Season top of scallops with remaining sugar and salt mixture
- Turn.
- Cook an additional 3 to 4 minutes or until scallops are browned and just cooked through.
- Remove to serving plate.
- Pour wine into hot pan and cook over MEDIUM-HIGH heat about 20 seconds, scraping up browned bits and reducing to a syrup.
- Remove from heat.
- Stir in 2 Tbsp butter and parsley.
- Pour over scallops
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