Yield: 4 servings
Ingredients:
1 large lemon
1 1/2 pounds large sea scallops
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter, divided
3/4 cup dry white wine
1 tablespoon water
1/2 teaspoon cornstarch
1 tablespoon finely chopped fresh basil
Directions:
- Finely grate lemon rind, reserving 1/4 teaspoon.
- Squeeze lemon, reserving 2 tablespoons juice.
- Pat scallops dry with paper towels.
- Sprinkle scallops with 1/8 teaspoon each salt and pepper.
- Melt 2 teaspoons butter in a large nonstick skillet over medium heat.
- Add scallops; cook 3 to 4 minutes on each side or until done.
- Remove scallops from pan; keep warm.
- Add wine and reserved lemon juice to pan, and bring to a boil.
- Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan.
- Combine water and cornstarch; add to pan.
- Cook, stirring constantly, 2 minutes or until sauce begins to thicken.
- Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil.
- Remove from heat.
- Serve over scallops.