Seared scallops with brown butter & white wine sauce

Sorry Jacks- you missed a really, really good dinner. But it was so good, I'll be making it again. No worries.

It's funny because I never used to like scallops. And I never used to eat a whole asparagus, only the tips. Last night though, this whole plate was in my belly within a matter of minutes: delicious.

Since I started eating scallops, I've always used one word to describe what they taste like- butter. Rich, creamy, never rubbery and never fishy. The way these particular scallops are prepared is perfect because the savory taste of the browned butter adds to the richness of the scallops, making them even more succulent and melt in your mouth good. And the white wine reduction? Heavenly. Served with grilled asparagus and jasmine rice, it's perfect.

Seared scallops with brown butter & white wine sauce

1 1/4 lbs. fresh, wild scallops

2 tbs. butter

salt & pepper to taste

1/2 cup white wine, preferably sauvignon blanc

juice of half a lemon

2 tbs. chopped fresh parsley for garnish

In a large skillet, melt the butter over medium heat. While the pan preps, season the scallops generously with salt and pepper on both sides. After the foam from the melted butter subsides and the color turns rich, add in the scallops. Once you have put them in the pan, don't touch/move them or you risk attaining the delicious browned crusty color. Cook for 2 minutes on the first side before turning. Cook for an additional 2 minutes on the other side before removing.

Carefully add the white wine and lemon juice to the hot pan to deglaze all of the browned bits from the pan. Stir the sauce constantly for 1-2 minutes, still on medium heat, until the sauce thickens. Pour over plated scallops, garnish with parsley, and serve immediately.