Pan-fried Scallops

Pan-fried Scallops

Scallops · Butter · White Wine · Lemon

Pan-fry — medium — IT 145°F

The underwater version of filet mignon, scallops can’t help being delicious. Start with fresh or defrosted sea scallops—the big boys. Rinse and pat dry with paper towels. Season. Melt plenty of butter and pan-fry scallops over medium heat, a few minutes per side. You can treat your scallops (and yourself) to a glug or two of white wine, poured in the pan after they’ve been flipped and the second side is seared. Or not. Cook until firm and white all the way through (or to 130°F on your instant-read thermometer; 145°F if you follow USDA rules). Serve with a drizzle of buttery pan juices and a wedge of lemon. And help yourself to deliciousness.   

(When in doubt, add butter and/or salt.)