Cooking with Rena Lee

Prep Time: 30 min.
Cook Time: 40 min.

Yield:4-6

INGREDIENTS:

2/3 cup	fresh lemon juice (approx. 6 lemons)
1/3 cup	dry white wine
3 tbsp	minced shallots
2	thyme sprigs
3 tbsp	chilled butter, cut into pieces
3/4 tsp	sugar
1/2 tsp	salt, divided
1/4 tsp	freshly ground black pepper, divided

DIRECTIONS:

Combine first 4 ingredients in a small heavy saucepan over med-high heat; bring to a boil. Cook until reduced to about 1/4 cup (approx 8 min). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a wisk until
butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 tsp salt, and 1/8 tsp pepper.
Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Add scallops to pan; cook 2 mins. Turn scallops over; cook 1 minute or to desired
degree of doneness. Serve scallops with sauce; sprinkle with chopped thyme, if desired.