Sea Scallops with Sauce Meuniere

Now that I've been able how to sear scallops well, I'm always on the hunt for new and interesting scallop recipes. This one is great, and Stacy said it smells and tastes like a restaurant dish.--Mark

Ingredients

1 lb sea scallops

6 tablespoons butter, divided

4 tablespoons chopped green onions

1 garlic clove, minced

3 tablespoons dry white wine

1⁄4 teaspoon salt

1 dash cayenne pepper

2 tablespoons snipped fresh parsley

1 fresh lemon, halved

Instructions

Rinse scallops in cold water; pat dry with paper towels.

In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.

Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.

Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.

Add the wine and cook for 1 minute more.

Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.

Serve hot with a generous squeeze of fresh lemon.