Seared Scallops

~from Savoring Time in the Kitchen

Serves 2

(Please see Brussels Sprouts Hash with Bacon and Carmelized Shallots)

6-8 large sea scallops, rinsed and patted very dry with paper toweling and seasoned with freshly ground pepper

1-2 tablespoons reserved bacon fat from brussels sprouts recipe above.

If you don't have bacon fat you can sear the scallops in butter or olive oil

1/2 cup white wine

In a large, heavy skillet (cast iron works best), heat the bacon fat over moderately-high heat. When skillet is hot but not smoking, sear scallops, turning over once, until golden brown and just cooked through, approximately 2-3 minutes for each side.

Remove from skillet and cover loosely with foil.

Pour off most of bacon fat from skillet and add white wine and reduce until only about 1/8 cup of liquid remains. Pour over scallops, sprinkle scallops with a little sea salt and serve with Brussels Sprouts Hash, if desired.