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Published by Daniella Peterson

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Published by: Daniella Peterson on Dec 12, 2012
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05/14/2014

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Caramelized Scallops with White Wine Sweet, caramelized scallops topped with a lemony pan sauce.

Ingredients · 12 large scallops · Pinch of kosher salt · Freshly cracked black pepper · 4 Tbsp clarified butter · 3-4 Tbsp white sugar · 1/2 cup dry white wine · 1 lemon, zested and squeezed · 1 Tbsp parsley, finely chopped · 8 chives, chopped Instructions 1. Heat butter on medium high. 2. Pat scallops dry. Season both sides with salt and pepper. Spread suga r on a plate and dip one side of each scallop into the sugar before placing it i nto the saute pan. 3. Cook for 2-3 minutes on each side, until the scallops are nicely sear ed. Flip and cook for another two minutes. Add wine and lemon juice and reduce t he sauce by half. 4. Serve scallops topped with pan sauce, lemon zest, parsley, and chives . Notes Yields: 3 servings Adapted from Big Bowl of Love Estimated time: 25 minutes Pasted from <http://www.jasonandshawnda.com/foodiebride/archives/4385>

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