• 1 lb of scallops seasoned with blackened seasoning
• 2 oz olive oil
• 1 tea chopped shallot
• 4 oz butter
• 1 oz white wine
• 1.5 oz lemon juice
• salt & pepper
• dash of lemon juice & worcestershire

Sautee the scallops in the hot olive until almost done, remove. Add the shallots & white wine. Simmer until reduced by half. Add the scallops back in and add the butter and the rest of the seasonings. Cook to finish the scallops. Serve over fresh pasta.

Suggested Wine: Dry White ie: Graves