Scallops with Lemon Beurre Blanc

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Lemon juice (2 tablespoons)
• White wine (1/2 cup)
• Shallots (2, minced)
• Unsalted butter (1/4 cup)
• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Scallops (12 large)

Instructions

1. Season the scallops with salt and pepper.
2. Heat the olive oil in a skillet over medium-high heat. Add the scallops and sear until golden, about 2 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, melt 2 tablespoons of the butter. Add the shallots and cook until soft, about 2 minutes.
4. Add the wine and lemon juice to the skillet. Bring to a boil and cook until reduced by half, about 3 minutes.
5. Reduce the heat to low and whisk in the remaining butter, one tablespoon at a time, until the sauce is thick and creamy.
6. Stir in the parsley and season with salt and pepper.
7. Return the scallops to the skillet and spoon the sauce over them. Cook for 1-2 minutes, until heated through.
8. Serve the scallops with the sauce.