Sea Scallops With Sauce Meuniere

1. 1

   Rinse scallops in cold water; pat dry with paper towels.

2. 2

   In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.

3. 3

   Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.

4. 4

   Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.

5. 5

   Add the wine and cook for 1 minute more.

6. 6

   Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.

7. 7

   Serve hot with a generous squeeze of fresh lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.