Pan-fried Scallops

 1)  2 Tablespoons olive oil

2)  1 1/4 pounds (600 grams) scallops

3)  3 tablespoons unsalted butter, divided

4)  2 large shallots, minced

5)  Salt and fresh ground black pepper to taste

6)  1/4 cup dry white wine or broth

7)  2 tablespoons lemon juice

If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.

Heat 1)   in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed). 

Season with 5)   to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.

Melt 2T  3)   in the same pan, scraping up any browned bits left over from the scallops. Add 4)   and cook stirring frequently.

Pour in 6)   and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and 7)

Remove pan from the heat, add the scallops back into the pan to warm through. 

Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).