Pan-Seared Scallops with White Wine Reduction

Pan-searing scallops can be intimidating. The main fear, I think, is overcooking. But you have to give it a try, just do it. You will be surprised that it is so easy. And you will love the results. You don’t have to top them with a reduction or anything else. I’ve included the instructions for what I did recently. You can use any reduction, sauce, vinaigrette, etc. that suits you.

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