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1 lb. sea scallops 2 Tbsp. butter 2 sprigs fresh thyme kosher salt freshly cracked black pepper 1/4-1/2 c. dry white wine Begin melting butter in pan over medium high heat. Pull thyme leaves off sprig and toss them in with butter. As the pan heats up, the flavor of the thyme will infuse into the butter. Pick the pan up and tilt it around a little to coat the bottom in butter. Put the scallops in the pan and space out, leaving heat set at medium high. Season with salt and black pepper and cook over medium high heat for 2-3 minutes. When they develop a brown crust on the bottom (take a peek), flip them over gently with tongs. Cook 1-2 minutes on this side, then pour in the white wine. Cook for another minute, then remove from heat. Let set in pan for another 3-4 minutes. Your final cooking time is going to depend on how large your scallops are. When you press on a cooked sea scallop with your finger, it should feel relatively solid, not at all squishy. It should be opaque in the center but still very moist throughout. If it's still translucent in the middle, leave them in the pan for another minute or two. When the scallops are done, transfer them right to your serving plats. Drizzle remaining pan juices over them. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |