• 5-10 sea scallops
• 1 tsp. fine herbs, chopped
• 1 oz. white wine
• 5 grams shallots, chopped
• 1/2 oz. lemon juice
• 1/2 oz. olive oil

Heat oil. Place scallops in oil and cook until golden brown. Discard oil. Add shallots, fine herbs, wine, lemon juice, salt and pepper to taste. Cook 2-3 minutes until liquid is reduced. Serve over rice or pasta.

Courtesy - D'Affunchio's
1398 Main St.
Springfield, MA  01103