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Pan Seared Scallops with Lemon Wine Reduction


  • 1 1/2 lbs, large dry sea scallops
  • 1/2 cup flour
  • dusting of paprika
  • 1 tbs good olive oil
  • 1 tbs butter
  • juice of 1 lemon
  • 2/3 cup white wine

Scallops Preparation:

  • Using a paper towel, pat scallops dry. Put scallops on a paper towel lined tray or sheet pan to further wick moisture.
  • Put 1/2 cup flour in a bowl and roll scallops individually in flour to coat.  Place on an unlined tray or sheet pan.
  • Heat frying pan and add oil and butter. Heat, on high, until bubbly ( it is okay to see a little smoke).  Add scallops, do not crowd.
  • Dust with paprika.
  • Sear on high heat until golden brown, 3-5 minutes. With tongs, turn scallops and continue to sear until golden brown, 2-3 minutes. DO NOT OVERCOOK- or they will be tough.
  • Remove from pan to a plate and cover.  Scallops will continue to cook.

Lemon Wine Reduction Preparation 

To make a delicious reduction, use the brown bits left in the pan:

  • Turn off heat and add wine and lemon.  Stir up brown bits. Turn heat back on high and let reduce by half.
  • Plate scallops and spoon reduction over them.  Serve immediately.

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