12 large or 24 medium/small sea scallops
Pinch of kosher salt
Freshly ground black pepper
4 Tbl clarified butter *see note
1/2 cup white sugar, spread on a flat plate
1/2 cup dry white wine
3 Tbl lemon juice
1 Tbl fresh minced parsley
1-2 Tbl minced chives
1 Tbl lemon zest
Rinse and dry the scallops well.
Season both sides of the scallops with salt and pepper.
Heat a skillet (not non-stick!) on medium-high for 2 minutes.
Add the clarified butter and swirl to coat the pan.
When the butter begins to foam, sugar the scallops quickly.
Working quick, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere.
Place the scallops sugar side down in the skillet and sauté for 2 1/2 minutes. If the sugar starts to brown too quickly, reduce the heat.
Flip the scallops over and cook for 1 minute more.
Add the white wine and lemon juice to the pan and reduce by half, about 1 1/2 minutes.
Transfer the scallops to a platter or serving dishes.
Pour the pan juices over the top and garnish with chopped parsley, chives and lemon zest. Serve immediately.