Place fry pan on medium heat; add butter and white wine. (In the summer months I use a grill pan and do these on the barbeque).
Once butter is melted, add scallops (if you're using frozen scallops, make sure they are fully thawed). Brown scallops and flip until cooked, seasoned with salt and pepper.
Once cooked, they will be a pasty white colour rather than a translucent white. Serve on a bed of Quinoa or rice with the Fir & Fire Sauce.
In another pan, add butter and Lemon Verbena Vinegar, garlic and salt & pepper, and sauce green beans until cooked. Sprinkle with crushed pecans. Enjoy!
from Snowdon House - snowdonhouse.ca