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Pan Seared Scallops

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Serves 6


1 lb. Large Scallops, completely thawed
Bread Crumbs, Plain or Italian seasoned
1 stick unsalted butter, divided in half
1 clove Garlic, Pressed
2 tablespoons Fresh Lemon Juice
1/2 cup White Wine, Reisling
1 tablespoon Honey


  1. In non-stick fry or sauté pan, melt 1/2 stick of unsalted butter. Once melted, press 1 clove garlic into the butter. Bring butter to a slight bubble.
  2. Dredge each scallop through bread crumbs and cover. Place them into warm butter with garlic. Cook them for approximately 5 minutes on one side and then flip. Key is to only flip them once. Cook until they are milky white or reach an internal temperature of 125 to 140 degrees F or your preference.
  3. Remove scallops from pan and hold on serving plate, covered with foil.
  4. Leave the remaining butter and garlic mixture in the pan. Add the other 1/2 stick of butter, lemon juice, white wine and honey. Bring the mixture to a rolling simmer, whisking well the entire time. You can adjust to taste and if you prefer it with a sweet note, add small amounts of honey until just right! Once completely heated through, serve with or over scallops.
  5. Enjoy!
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