Seared Scallops

There's something to be said for "spur of the moment" cooking. One day last week I found myself blissfully alone at home in the evening. My husband and his brother had gone off to Dallas to cheer for their beloved Cowboys and the girls were spending the night with their grandmother. I wanted to make a meal for just me not considering anyone else's preferences or criticisms. I knew just the thing--scallops. No one in my family appreciates them the way I do. I stopped at the supermarket on the way home and shamelessly asked the guy in the seafood department for three--yes, three scallops. Having just prepared 40 meals for my clients, I didn't have the energy to think my way through any particular recipe, so scallops, Gewurztraminer, and a good movie in hand, I made my way home.

I found jalapenos and lemons in the fridge, and shallots in the pantry. I always have plenty of butter on hand. Here's my impromptu recipe

Seared Scallops in Spicy Lemon Sauce

1 tablespoon olive oil
16 sea scallops, patted dry
2 tablespoons shallots, minced
1 jalapeno, seeded, minced
1/2 cup dry white wine
1 lemon juiced and zested
5 tablespoons unsalted butter
salt and pepper to taste

Heat olive oil in a large saute pan. Sear scallops quickly on both sides in the oil.

Remove scallops from saute pan and set aside. Add one tablespoon butter and saute shallots and jalapenos. Deglaze pan with white wine and lemon juice. Add remaining butter, whisking in one teaspoon at a time until incorporated.

Return scallops to pan and cook for two minutes, turning once. Stir in lemon zest. Season with salt and pepper. Serve over cooked pasta.

Serves 4