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Seared Scallops with Lemon-Butter Sauce
1 1/2 pound sea scallops (about 12 large)   2 tablespoons chopped fresh parsley
1/4 teaspoon salt                                          1 tablespoon minced shallots
1/4 teaspoon pepper                                     2 teaspoons grated fresh lemon rind
1/2 cup sweet white wine                             2 tablespoons butter
Pat scallops dry with a paper towel; sprinkle with sale and pepper.  Heat a large nonstick skillet over medium-high heat.  Add scallops; cook 2 to 3 minutes on each side or until browned.  Remove scallops from pan; keep warm.
Add wine and next 3 ingredients to pan, scraping pan to loosen browned bits.  Add butter; cook 2 minutes or until melts and sauce is slight thick.  Return scallops to pan: cook 2 minutes. Serve scallops with sauce.  This gives about 4 servings.
 
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