Scallops seared in clarified butter recipe

Ingredients

• 12 whole scallops
• 3 tbsp clarified butter
• Pinch salt
• Pinch pepper
• 2 tbsp butter
• 2 garlic cloves
• 1 tsp dried thyme
• 1 cup dry white wine
• 1 lemon, cut into wedges
• chopped fresh parsley to taste (optional)

1. Use several paper towels to pat the scallops dry. Wrap them in paper towels and let them sit at room temperature for 15 minutes. If there is a tough muscle on the side, remove it.
2. Place a skillet over medium-high heat. Once it is warmed, add the clarified butter. Season the scallops with salt and pepper and place in the pan.
3. Cook for 2–3 minutes, or until the bottom edges start to turn golden brown. Flip them over and cook for 2–3 minutes, or until the sides are opaque.
4. Remove the scallops from the pan. Add the butter, garlic, thyme, and wine. Scrape the bottom to remove the crust. Let the wine boil for 5 minutes. Pour it over the scallops and serve with lemon wedges and fresh parsley, if desired.