With shallots, white wine and lemon juice, Nantucket bay scallops are a quick and easy appetizer. They cook in minutes to a perfect golden brown.
3/4 pound Nantucket Bay scallops
1 tablespoon olive oil
2 tablespoons butter
1 shallot, minced
1/4 cup dry white wine
1/4 teaspoon kosher salt
1 tablespoon chopped fresh parsley
2–4 lemon wedges
Pat the scallops dry with a paper towel.
Heat the olive oil and butter in a large skillet over medium high heat. Once the butter has melted, sauté the shallots until they have softened, about 2 minutes. Add the wine and continue cooking until the liquid has reduced by half, about 2 minutes. Sprinkle in the salt.
Place the scallops in the skillet making sure not to overcrowd them. Cook for 1-2 minutes per side until browned and opaque.
Toss the scallops with parsley and a squeeze of lemon juice before serving.