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Pan Seared Scallops

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Serves 6


Ingredients:

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

Directions:

  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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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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