SCALLOPS AND BUTTER ENJOY DAN:

                       SAUTEED BAY SCALLOPS by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound bay scallops

3 tablespoons butter

2 shallots, minced

1 garlic clove, minced

1/4-cup white wine

2 tablespoon lemon juice

1 teaspoon fresh lemon thyme, chopped

Sea salt and freshly ground pepper to taste

DIRECTIONS;

1.   Rinse scallops and pat dry, season with salt and pepper.

2.   Add 2 tablespoons butter to a skillet.

3.   Heat over medium-high heat until butter is sizzling.

4.   Add scallops to pan, a few at a time and saluting for 1 minute.

5.   Place scallops on a platter cove and keep warm.

6.   Add 1 tablespoons butter to the skillet and over medium-high heat.

7.   Add shallots and sauté for 2-3 minutes.

8.   Add garlic and sauté 1 minute.

9.   Add wine, lemon juice, and lemon thyme, and cook 2-3 minutes.

10.                Remove from heat and add remaining butter.

11.                Return scallops to the pan and toss with the sauce.

ENJOY DAN:                                     BON-APPETITE!!