Scallops in White Wine Butter Sauce

I love any type of seafood but scallops are one of my favorites. Jeff feels the same way so we enjoy making them at home. These were particularly good because we got a good crust on them. We served them with sauteed spinach and lemon Parmesan orzo.

3/4 lb large sea scallops (3-4 per person depending on the size)
2 tsp olive oil
1/2 C dry white wine (we used a sauvigon blanc and drank the rest with dinner)
1 tsp fresh dill chopped
1/4 tsp salt
1 Tbsp butter
Salt and pepper to season scallops

Pat the scallops dry with a paper towel. This removes extra moisture and ensures the exterior gets a nice sear. Season with salt and pepper. Heat the oil in a stainless steel pan over medium heat. Make sure the pan is hot enough by sprinkling some water in the pan. If it dances and evaporates, the pan is hot enough.

Add scallops and cook approximately 3 minutes on each side. The trick to using stainless steel pans like All Clad is to wait until the food is ready release. Using tongs, try to gently pick up the food. If it doesn't release easily, leave it alone and let it it cook for a couple more minutes. Don't pull it or it will fall apart. Once the food is cooked, it will release easily from the pan and you will have a nice sear on your scallop. When using stainless steel pans, I rely on the releasing technique much more than I do on actual cooking times.

Once scallops are cooked on both sides, remove them from pan. Delgalze the pan with the white wine, scraping the bottom of the pan to release the brown bits. Add the dill and salt and cook for a minute to allow the alchol to evaporate. Stir in the butter and immediately serve the sauce over the seared scallops.