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Pan Seared Scallops



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  • 12 good quality sea scallops
  • 1 tablespoon Olive Oil
  • 1/2 cup LaBelle Winery Seyval Blanc
  • 1 tablespoon butter
  • 2 tablespoon Wondra flour
  • salt and pepper
  • juice of 1/2 lemon



Step 1

Melt butter and olive oil in a pan at high heat and add scallops covered in flour. Don't move scallops for 4 minutes. Turn scallops when you see the flour has become a golden brown crust. Once you have seared the other side, add the Seyval Blanc and the lemon juice, and allow to reduce and evaporate. Turn off heat and salt and pepper to taste.


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