Sea Scallops With Sauce Meuniere

Delectable pan-seared sea scallops, with a classic french browned butter and lemon sauce! Quick and easy recipe.

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.

sea scallops, butter, green onions, garlic clove, dry white wine, salt, cayenne pepper, fresh parsley, fresh lemon