scallops with a white wine-brown butter reduction

Scallops with a White Wine-Brown Butter Reduction (click the link above to view the original post)

Yields 2 servings

6 large sea scallops (U10 or larger)

1 cup milk

1 cup panko breadcrumbs

2 tablespoons butter, divided

1/2 cup white wine

juice of 1/2 lemon

kosher salt and freshly ground black pepper

Soak the scallops in the milk for about 10-15 minutes, pat dry and discard the milk. Season the scallops with salt and pepper. Heat up a heavy skillet over medium to medium-high heat, melt 1 tablespoon of butter. Dredge the scallops in the panko and place in the skillet, without touching. Cook for approximately 3 minutes per side, or until deep golden brown. Remove scallops from pan and add the white wine and lemon juice to deglaze. Bring to a boil and reduce to 1/3. Add the remaining tablespoon of butter, cook for one minute further to brown the butter, and drizzle over the scallops. Serve immediately.