Caramelized Scallops With White Wine

Christina ferrare's big bowl of love

Check each of your scallops for a small crescent-shaped muscle that may be attached on the side.

If you find one , just peel it off with your fingers - it is easily removed.

This muscle toughens during cooking.

Rinse the scallops and dry them thoroughly.

Season both sides with salt and pepper.

Spread the sugar in a thin layer on a plate.

Heat a skillet over medium-high heat.

Add the clarified butter - when it starts to foam , you are ready to add the scallops.

Dip only one side of each scallop in the sugar and place that side down in the pan.

Cook for 2-3 minutes , or until nicely seared.

Flip and scallops and cook for another minute.

Add the wine and lemon juice to the pan.

Reduce the liquid by half.

After about 1 1 / 2 minutes , transfer the scallops to a warm platter and pour pan juices over top.

Serve the scallops with the pan sauce and garnish with the parsley , chives and lemon zest.

scallops, kosher salt, cracked black pepper, clarified butter, granulated sugar, dry white wine, lemon, flat leaf parsley, chives