Wine and butter scallops

Wine and butter scallopsOn Saturday I was at Costco with my sister and my Mom and they had fresh USA fabulous looking scallops. I bought a pound for B and I to split for dinner, while the boys had chicken nuggets and corn. These were so quick to put together, we paired them with crusty bread and ate every bite! This is a wine at the end dish, so I wouldn’t serve it to the boys unless we left it out completely, or cooked it up at the beginning.

Ingredients

1 lb scallops

2 1/2 tbs of butter

1 tbs of rosemary leaves

The juice of 1/2 of lemon

1/4 cup of wine

Directions

Melt the butter with about 1 tbs of olive oil over medium-high heat in a large saute pan. Once it has melted and starts to bubble, lightly salt and pepper the scallops and then put them in a single layer in the pan. Cook for three minutes and then flip each scallop. Add the rosemary and cook for another three minutes. At the very end (about one minute left) add the lemon juice and wine. Check the scallops for doneness (they are tricky because you don’t want to over or under cook them…I look to see that they are a opaque white all the way through) and then serve hot with crusty bread that you also picked up from Costco.

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