Pan Seared Scallops

Sometimes we shy away for cooking foods that we think are too complicated or difficult to cook.  Yes, it is very easy to mess up scallops, but once you figure it out it is well worth the little bit of effort.  Good luck!

INGREDIENTS

16oz Fresh Scallops Thawed1 Tbsp Olive Oil
3 Tbsp Butter or Ghia
Salt & Pepper
1/4 Cup White Wine
1/4 Chicken Stock
2 Sprigs Thyme
1 Garlic Clove Chopped
1/2 Small Shallot Chopped

Wash and dry scallops thoroughly. Season with Salt and Pepper. Place a medium cast iron skillet or pan on high heat. Add oil and 1/2 tsp butter to pan until smoking hot. Add scallops, reduce heat to med-high and brown on one side.  About 2 minutes. Flip and brown other side. Remove scallops to a warm plate. Turn heat up high, add garlic, shallot and thyme. Saute for 1 minute, until aromas are released. Add white wine and chicken stock. Simmer until reduced by half. Remove from heat. Add remaining butter. After butter melts, add scallops back to pan until coated. Discard thyme and large garlic and shallot pieces.  Serve with any roasted vegetable.