Ingredients:

• 12 large sea scallops
• 2 tablespoons olive oil
• Salt and pepper
• 1/4 cup dry white wine
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley

Instructions:

1. Pat the scallops dry with paper towels and season both sides with salt and pepper.

2. Heat the olive oil in a large non-stick skillet over medium-high heat until hot but not smoking.

3. Add the scallops to the skillet and cook for 2-3 minutes on each side until golden brown and slightly caramelized.

4. Remove the scallops from the skillet and set them aside on a warm plate.

5. Pour the white wine into the skillet and deglaze the pan by scraping the browned bits from the bottom with a wooden spoon.

6. Cook the wine for 1-2 minutes until it has reduced by half.

7. Add the butter to the skillet and whisk until it has melted and the sauce has thickened slightly.

8. Stir in the lemon juice and chopped parsley and season the sauce with salt and pepper to taste.

Spoon the sauce over the scallops and serve immediately. Enjoy!