Lemon-Shallot Scallops

Here's a wonderfully delicate, but delicious way to prepare scallops. I paired this dish with an equally citrusy French Chardonnay at the 2008 Wine Dinner, but it would also go well with a Spanish Alabarino or a slightly herbal New Zealand Sauvignon Blanc.


Lemon-Shallot Scallops
Serves 6.


2 teaspoons olive oil
1 1/2 pounds sea scallops
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter
3 tablespoons minced shallots
1/2 teaspoon minced garlic
1/4 cup dry white wine (ideally the one you are pairing with the dish)
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley


Heat olive oil in a large skillet over high heat. Sprinkle scallops with salt and pepper and add to pan. Saute 2 minutes on each side. Remove cooked scallops from pan and keep warm.


Melt butter in same pan. Add shallots and garlic; cook for 30 seconds. Add wine and lemon juice; cook for 1 minute. Remove from heat; sprinkle with parsley.


Serve over cooked rice or couscous or lightly dressed salad greens.