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Pat Scallops dry of any excess moisture on each side.
Season scallops with Salt + Pepper.
Heat oil in Sauté pan on medium high heat until hot, but not smoking.
Add scallops. Scallops should sizzle when placed in pan. Do not overcrowd pan. Once in the pan, do not move scallops.
Allow to sear for 3-4 minutes. Scallops should have a layer of caramelization.
Flip scallops and cook for an additional 1-2 minutes.
Remove scallops and reserve warm.
Turn heat down to low. Add about ¼ cup dry white wine to hot pan and simmer until reduced by half.
Add butter and “swirl” pan to melt and create a sauce. Do not boil!
Add chives and fresh squeezed lemon juice.
Generously coat scallops with sauce, top with lemon zest, and serve.
Pat Scallops dry of any excess moisture on each side.
Season scallops with Salt + Pepper.
Heat oil in Sauté pan on medium high heat until hot, but not smoking.
Add scallops. Scallops should sizzle when placed in pan. Do not overcrowd pan. Once in the pan, do not move scallops.
Allow to sear for 3-4 minutes. Scallops should have a layer of caramelization.
Flip scallops and cook for an additional 1-2 minutes.
Remove scallops and reserve warm.
Turn heat down to low. Add about ¼ cup dry white wine to hot pan and simmer until reduced by half.
Add butter and “swirl” pan to melt and create a sauce. Do not boil!
Add chives and fresh squeezed lemon juice.
Generously coat scallops with sauce, top with lemon zest, and serve.