• 1 lb Bay Scallops
  • Kosher salt & black pepper
  • 2 Tbsp butter (divided)
  • 1 tsp olive oil
  • 2 Tbsp minced shallots
  • 1/4 cup white wine
  • 2 Tbsp lemon juice
  • 1 tsp chopped thyme

Cooking Instructions

Rinse scallops and pat dry. Sprinkle with salt and pepper. Add oil and 1 tbsp butter to large skillet, heat over medium/high heat for 1 minute. Add scallops to pan, a few at a time, cooking 1 to 2 minutes per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated pan and cover with foil. Return skillet to burner and add shallots and cook for about 2 minutes. Remove from heat and stir in remaining tbsp of butter. Return scallops to pan and toss in sauce. Serve immediately.