Big fail on my part. I seasoned the scallops with the salt/sugar mixture several minutes before I was planning on searing them. So once my pan was hot, I looked over to my scallops, which were sitting in a watery pool. Unfortunately, there was no saving their loss of moisture. I cooked them anyway but failed to get the beautiful brown sear I wanted. The sauce was delicious though! If I ever get the guts to buy scallops again, I will definitely give this another try! This was from Annie’s Eats.
Yield: 3-4 servings
Heat a skillet on medium-high for 2 minutes. Add the clarified butter and swirl to coat the pan. When the butter begins to foam, prepare the scallops quickly. Working efficiently, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere. Place the scallops sugar side down in the skillet and sauté for 2½ minutes. If the sugar starts to brown too quickly, reduce the heat. Flip the scallops over and cook for 1 minute more. Add the white wine and lemon juice to the pan and reduce by half, about 1½ minutes. Transfer the scallops to a platter or serving dishes. Pour the pan juices over the top and garnish with chopped parsley, chives and lemon zest. Serve immediately.
Source: Big Bowl of Love by Christina Ferrare