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4 servings


12 large scallops

Pinch kosher salt

Freshly cracked pepper

4 tablespoons clarified butter*

1/2 cup white sugar spread on a flat plate

½ cup dry white wine

1 fresh lemon, squeezed

1 tablespoon finely chopped flat Italian parsley

8 chives

1 tablespoon lemon zest

The crescent-shaped muscle that attaches the scallop to the shell will toughen when cooked. You need to remove the muscle by peeling it away from the sides of each scallop before cooking. Rinse and dry scallops well. Sprinkle both sides of scallops with a pinch of salt and pepper.

Heat a skillet on medium-high for 2 minutes. Add the clarified butter, and swirl to coat the pan. When the butter stats to foam, get ready to add the scallops. Working quickly, coat one side of each scallop in sugar (hold the sides of the scallop and dip in the sugar, using a twisting motion to coat evenly on one side only.) Place the scallops, sugar side down on the skillet and saute for 2-1/2 minutes. If the sugar starts to brown too quickly, turn down the heat. Turn the scallops over and saute for 1 minute. Add the white wine and lemon juice and reduce by half. After about 1-1/2 minutes, transfer the scallops to a warm platter and pour the pan juices over the top. Garnish with chopped parsley, chives, and lemon zest.

*TO MAKE THE CLARIFIED BUTTER, in a small saucepan over low heat, melt 1 stick (8 ounces) of unsalted butter, allowing the butter to remain undisturbed. When the butter is melted, carefully remove the foam that forms on top. Pour the clear buttery liquid in a bowl, be careful not to let the whey at the bottom get into the bowl. The whey will burn and turn brown at a high temperature. Discard the foam and whey. Leftovers can be stored in the refrigerator for up to 3 weeks.

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