Ingredients:

• 10 Large Sea Scallops, patted completely dry  
• 4 tablespoons Butter
• 2 splashes White Wine or Dry Vermouth
• ½ Lemon
• Chopped Parsley

• For the Pasta:
  • Dry pasta for 2 (Angel hair or other thin pasta)
  • Olive Oil (enough to cover the bottom of the pan)  
  • 2 cloves Garlic, finely chopped  
  • 2 tablespoons Butter

Procedure:

1. Prep:
   • Season scallops generously with salt and pepper on both sides.
   • Have all ingredients cut and measured out.
2. Cook Pasta:
   • Heat olive oil in a large sauté pan over medium-low heat. Add garlic and cook until fragrant (do not brown).
   • Cook pasta according to package directions.
   • Just before draining pasta, add 2 tablespoons butter to garlic and oil.
   • Drain pasta and toss in the pan with garlic-infused oil and butter. Season to taste. Add a bit of pasta water if needed to prevent sticking. Keep warm.
3. Sear Scallops:
   • Heat a cast iron or stainless-steel sauté pan over medium-high heat until very hot.
   • Place scallops in the dry pan and sear for 2.5 minutes without moving them.
   • Flip scallops and sear for about 1 minute.
   • Add 4 pats of butter around the pan and let it melt.
   • Splash with white wine and squeeze lemon juice over the scallops.
   • Gently shake the pan to distribute the sauce.
   • Cook for 1 minute more, then add chopped parsley.
4. Serve:
   • Divide pasta between shallow bowls.
   • Top with scallops and sauce.
5. Tips:
   • Pat scallops completely dry with paper towels before cooking.  
   • Don’t overcrowd the pan when searing scallops.
   • Adjust cooking times based on scallop size.

Suggested Pairing: 2022 Au Bon Climat Nuits Blanches au Bouge Chardonnay “Like Minds”