Ingredients:
1 lb sea scallops
1 tablespoon olive oil
Sea Salt
Black Pepper
Chopped Shallots or Spring Onions
Juice of 1 lemon
Splash of white wine
Method:
Rinse scallops, pull off little muscle and dry with tea
towel. Sprinkle with sea salt and black pepper.
Heat pan hot, add the olive oil. Taking care not to crowd,
put the scallops into pan, they are quick to cook, flip the scallops and sear
the other side.
Add chopped shallots. Shake the pan. Take the scallops out
before the shallots burn. Give a stir to pick up any brown bits.
Add 3 tablespoons of butter, stir, a good squeeze of lemon and a
splash of white wine.
