Sea Scallops Sauteed With Scallions

Ingredients

• 1/2 cup flour
• 1/2 teaspoon salt
• fresh ground pepper, to taste
• 1 1/2 lbs sea scallops, cut in half
• 2 tablespoons butter
• 1/4 cup vegetable oil
• 3 scallions, 1 small bunch, sliced
• 1/2 cup dry white wine
• 3 tablespoons fresh parsley or chervil, chopped
• 1 lemon, cut into wedges

Directions

1. 1

   On a plate, combine flour, salt, and pepper.

2. 2

   Dredge scallops in the flour mixture.

3. 3

   In a heavy skillet, heat the butter and oil and saute the scallops very quickly until golden brown, about 4 minutes.

4. 4

   Remove scallops with slotted spoon and place on a warmed serving dish.

5. 5

   Saute the scallions in the same pan over medium-high heat for 5 more minutes; they should not brown.

6. 6

   Remove with a slotted spoon and sprinkle over the scallops; keep warm.

7. 7

   Pour off excess oil from the pan and add the wine to deglaze the pan over the highest heat until the wine is reduced by half.

8. 8

   Pour the sauce over the scallops and sprinkle with the herbs.

9. 9

   Serve immediately with fresh lemon wedges.