Scallops with Sicilian Lemon Sauce


12 Scallops

1/4 teaspoon the Salt Cellar Salt of Your Choice

1/4 teaspoon of pepper

2 tablespoons of unsalted butter

1 tablespoon of Lemon Olive Oil

1/2 cup dry white wine

1 tablespoon of Sicilian Lemon Balsamic Vinegar

1 teaspoon of Dijon Mustard

1 tablespoon of green onion

1 tablespoon of parmesan


1. Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine salt cellar salt and pepper and use to lightly season both sides of the scallops.

2. Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.

3. Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.

4. Move scallops to a serving plate, drizzle glaze on top, and garnish with green onion and parmesan.