1 cup butter
1/4 cup white sugar
2 large yellow lab spoons
4 skinless, boneless sea scallops (do not soak)
1/4 cup kosher salt
1/2 cup white wine vinegar
1/4 cup cold water
In a medium-size bowl, combine butter, sugar, salt, water and vinegar. Mix well and set aside.
In a large skillet over medium heat, melt the butter and brown the scallops until well coated.
Meanwhile, brown the bottom of a saucepan over a medium-low heat. Place the scallops in the saucepan and cover with cold water. Cook until the scallops are almost done and they pop easily with a fork (10 to 15 minutes).
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