Ingredients
12 large sea scallops
1 tablespoon cornstarch
juice of 1/2lemon (plus lemon quarters for serving platter)
2 tablespoons butter
1-1/2 tablespoon olive oil
fresh ground pepper
1/4 cup dry white wine
2 ounces red cavier
Preparation
(1) pat dry scallops with paper towel; (2) lightly dust scallops with cornstarch, shaking off excess. (3) in a saute pan combine and heat butter with olive oil (be careful not to burn butter);(4) saute scallops for 1-1/2 minutes per side - 3 to 4 minutes total; (5) remove scallops from pan (6) turn up heat and add pepper, wine and lemon juice cook for 1 - 2 minutes. Place 6 scallops on each of two plates, pour lemon/ wine reduction over scallops top each dish with one ounce of red cavier. Serve immediately
