Scallop dishes are often reserved for special occasions, but my recipe comes together so very quickly and easily there's no excuse for waiting...you deserve them tonight.​

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1 clove garlic

2 scallions (or green onions)

1 pound fresh (or frozen and thawed) sea or bay scallops

1/2 teaspoon coarse salt

1/4 teaspoon freshly cracked black pepper

2 tablespoons flour

2 tablespoons butter

1 cup dry white wine

 

Chop the garlic into a fine dice and slice the scallions thinly, set aside. Heat a heavy-bottomed skillet on medium heat. While it's heating, prepare the scallops:

Pat them dry with a paper towel and sprinkle the salt and pepper over them. Toss to coat. Sprinkle on the flour. Toss again.

Add the butter to the hot pan and allow to melt. Once it has melted, add in the scallops in a single layer. Cook 3 minutes only and turn. Cook another 2 minutes only.

Add in the garlic and scallions, stir to combine with the scallops. Stir occasionally while cooking for another 2 minutes only. Carefully pour in the white wine. Stir freqently, scraping up the brown bits in the bottom of the pan. Raise the rangetop heat to medium high and bring to a boil, and boil for 1 minute. Serve hot.

Makes 4 servings.