Castoro's Lemon Butter Seared Scallops

Featured by Castoro Cellars in the Gold Wine Club.

Ingredients

Pair with the Castoro 2014 Cuvée Blanc

1 tbsp unsalted butter
1 lb scallops
Kosher salt and freshly ground black pepper, to taste

For the sauce:
2 tbsp unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley leaves

Instructions

Melt 1 tbsp butter in a large skillet over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add the scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1 to 2 minutes per side. Set aside and keep warm. To make the lemon butter sauce, melt 2 tbsp butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.



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