Now that it is fall, here's one last shout out to summer. I use sea scallops, the larger ones, for this recipe, but bay scallops work well too. Should you use the smaller bay ones, just remove them after browning and then add the shallots. Enjoy.
1-2 pounds sea scallops
1/2 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 shallot, minced
3 tablespoons butter
3 tablespoons wine (optional)
juice of 1 lemon
Clean scallops by gently removing muscle at the side. In large skillet, heat oil. Season scallops with salt and pepper and add to hot pan in a single layer. (You may need to do more than one batch.) Brown about 1-2 minutes. When the edges start to appear opaque, flip them.
Add shallots and continue cooking until scallops are done, but not overdone, no more than 2 minutes. (If doing more than one batch, don't add shallots until the last one.) Remove and place on a warm platter.
Add butter to shallots, and let brown slightly. Take care not to overcook the shallots. Quickly add lemon juice and wine. Heat 1 minute longer, spoon sauce over scallops and serve. Serve with an unoaked Chardonnay and something to sop up the sauce!