Scallops Meuniere

Ingredients
2 tablespoons olive oil
2 lbs. sea scallops, liguments removed, rinsed
salt and pepper to taste
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley

Directions
4 servings

1. Heat the olive oil in a large nonstick or well seasoned skillet over medium-high heat until hot but not smoking. Pat the scallops dry and season with salt and pepper. Add the scallops to the skillet, in batches of if necessary, and cook for 2 minutes on each side, until golden brown. Transfer the scallops to a dish and keep warm. Pour off the oil from the pan and discard.

2. Add the butter to the pan and cook until the foaming subsides and the butter begins to brown. Stir in the lemon juice, wine, and parsley, shaking the pan to emulsify the sauce. Season with additional salt and pepper, if desired. Pour the sauce over the scallops and serve immediately.

Number of Servings: 4