Thyme Wedge Pinch salt

Thyme Wedge Pinch salt

Ingredients:
2 tablespoons butter
2 garlic cloves
1 teaspoon dried thyme
1 cup dry white wine
1 lemon, cut into wedges

Directions:
1. Use several paper towels to pat the scallops dry. Wrap them in paper towels and
let them sit at room temperature for 15 minutes. If there is a tough muscle on the
side, remove it.
2. Place a skillet over medium-high heat. Once it is warmed add the clarified butter.
Season the scallops with salt and pepper and place in the pan.
3. Cook for 2–3 minutes or until the bottom edges start to turn golden brown. Flip
them over and cook for 2–3 minutes, or until the sides are opaque.
4. Remove the scallops from the pan. Add the butter, garlic, thyme, and wine.
Scrape the bottom to remove the crust. Let the wine boil for 5 minutes. Pour it
over the scallops and serve with lemon wedges.
SEAFOOD PAELLA
There are special pans available for paella, but a large skillet or Dutch oven will
also work.
Yields 4–6 servings
2 quarts plus 1 cup water
1⁄ cup salt plus 2 pinches
4
1⁄ cup sugar
4
Ice cubes, as needed