When Your Boss Surprises You...

...with a new cookbook,  show your appreciation by making a decadent dinner by using a recipe from the cookbook.

                                                                Seared Scallops
                                                             with Brown Butter
                                                                   adapted from
                                                       Chelsea Market Cookbook 

Ingredients
12 large scallops, pat dry with
   paper towels
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 tablespoons clarified butter
1/3 cup dry white wine, such as Pinot Grigio
1 tablespoon finely chopped fresh chives
1 teaspoon fresh lemon juice

Directions

1. Season one side of the scallops with salt and pepper. Heat the oil in a very large nonstick skillet over medium-high heat until it is very hot but not smoking. Add the scallops, seasoned-side down, and season their tops with salt and pepper. So they develop that all-important seared surface, cook the scallops without moving them until the underside is browned, about 5 minutes.

2. Flip the scallops over. Add 2 tablespoons of the butter to the skillet. When it melts, constantly spoon the butter over the scallops, letting them turn to a deeper shade of brown, about 1 minute. Transfer them to a platter.

3. Reduce the heat to medium. Stir in the wine and bring it to a boil.  Remove from the heat. Add the remaining 1 tablespoon butter, the chives, and lemon juice and stir well. Pour the sauce over the scallops and serve immediately.

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