French: Seared Scallops with Garlic Butter

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 2)

Ingredients:

• 12 oz sea scallops (fresh or frozen, medium size, approx 10 pieces)
• 1 tablespoon salt
• 2 tablespoons butter
• 6 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoon ghee (clarified butter)
• Freshly ground black pepper (to taste)
• 1 tablespoon dry white wine
• Chopped parsley (for garnish)
• Lemon wedge (for garnish)

Procedure:

1. Thaw scallops overnight in refrigerator (if needed)
2. Transfer scallops to a bowl for brining: add salt and water, let stand for 10 minutes maximum
3. Make garlic butter: saute minced garlic in butter for about 1  minute, add lemon juice; set aside
4. Drain the scallops, rinse under cold water and gently pat dry with paper towels
5. In a cast iron skillet, heat ghee over high heat; add scallops and cook undisturbed until bottom is browned (about 2 minutes); season with black pepper, then flip scallops over and continue to cook the other side until browned; temporarily transfer scallops to a warm plate but retain the ghee
6. Make the sauce: add wine to skillet and cook until liquid has reduced to about half (about 30 seconds); stir in garlic butter, then transfer sauce to warm serving plates
7. Carefully place scallops on top of sauce (seasoned side up)
8. Garnish with lemon wedge and chopped parsley