I love scallops. They are easy to cook, they are delicious and readily available, This dish requires minimal prep and anyone can do it.
To make pan seared scallops I start with a seasoned flour. It is all purpose flour, salt, pepper, granulated garlic and paprika. Sometimes I put Cajun seasoning into the seasoned flour if I want a little extra spice. I pat the scallops dry with a paper towel and coat them in the seasoned flour. Heat sauté pan on the stove on medium to high heat. When the pan is hot, add cooking oil. I use olive oil but you can use vegetable oil or canola oil as well. When the oil is hot, place the scallops carefully into the pan gently without splattering yourself. Do not move them around until they are browned. As the scallops brown you'll be able to see it from the side. Now that you can see from the side that the scallops are browning, carefully flip them over one at a time. And now brown them on the other side. I could probably get this whole process done in two minutes once the scallops hit the pan. Remove scallops to a plate to rest. If there's any oil in the pan I dump that out. Now it's time to make the sauce. I like to take some garlic and put it into the pan at this point. Approximately one teaspoon. Once the garlic starts to brown in the bottom of the pan then it's time to add the wine. Approximately one cup. It gets tricky here because adding white wine can cause the pan to flame up. If you are not familiar with cooking with alcohol, be careful. If you're concerned about this then you can lower the heat a little bit. You can also take the pan away from the burner, turn heat to low, add your wine and then gently put it back onto the burner. White wine is not very flammable but it can flare up in a super hot pan. Squeeze in the juice of one lemon, some cracked black pepper, and a pinch of salt. Now you can turn heat back up and let the sauce cook down. This whole proces should only take maybe two or three minutes. Add scallops back to the pan just let cook for a half a minute on each side, this will finish the cooking process. If your liquid in the pan reduces too much, you can always add some more wine to supplement. Sprinkle chopped chives into the sauce. Remove pan from heat and add 1 teaspoon to 1 tablespoon of butter to finish the sauce and mix in. Serve. In the picture I have little pieces of red pepper on the rim of the plate and chives over the top for garnish.