INGREDIENTS
1 1/2 lbs. scallops
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup sweet white wine
2 TBSP. fresh parsley, chopped
1 TBS. minced shallots
2 tsp. grated fresh lemon rind
2 TBSP. butter
DIRECTIONS
Pat scallops dry with paper towels; sprinkle with salt and pepper.
Heat a large non-stick skillet over medium-high heat.
Add scallops; cook 2-3 minutes on each side.
Remove scallops from pan and keep warm.
Add wine and next 3 ingredients to pan, scraping pan to loosen browned bits.
Add butter; cook 2 minutes until sauce is slightly thick.
Return scallops to pan; cook 2 minutes.
Serve scallops with sauce.
Serves 6.
