Seared Scallops in a Lemon Butter Sauce

Seared Scallops in a Lemon Butter Sauce
with asparagus, beech mushrooms, corn, & sundried tomatoes

It doesn’t get any better than this when one of your recipe’s images gets chosen to be included in the 8^th Edition of the Foodelia International Food Photography Awards!  Get The Fork Out is honored to be chosen, especially since this dish has so much meaning behind it.  It has been perfected through the years, but is one of the first recipes I attempted when I first started cooking back in the day (ambitious, I know!).

These scallops are the perfect way to start any meal.  They are super easy to prepare and a sure crowd pleaser for any dinner party.  I love the rich buttery sweetness of the scallops and that pop of garlic that hits you in all the right places.

Searing scallops is a magical preparation to begin with since it creates a caramelization on the outer sides of the scallops.  They are melt in your mouth delicious. So, start the night out right and eat these savory and buttery babies!

Directions:

1. Heat oil in heavy skillet over high heat.
2. When oil begins to smoke add scallops.
3. Sear each side for one minute or until each side is golden brown.
4. Add 1/2 cup of wine and lower heat to medium.
5. Simmer for 2 minutes.
6. Remove scallops from pan.
7. Add remaining wine, lemon juice, garlic, mushrooms, corn kernels, asparagus and sun dried tomatoes.
8. Bring to a boil and reduce by half.
9. Add butter, parsley and season with pepper.
10. Place scallops on a plate with some of the fixings and smother with extra sauce.
11. Serve immediately.