Seared Scallops

Dry the scallops with a paper towel. Sprinkle with salt and pepper.

Begin heating pan over medium heat and add the butter to the pan. While the butter is melting, press the flat parts of the scallops into the sugar. Once the butter is melted and beginning to foam, add the scallops to the pan. Cook for 2 minutes; flip, and cook 1 more minute. Remove the scallops from the pan to a platter.

To the pan, add the wine and lemon juice. Just cook it until it is heated through. Pour the sauce over the scallops. Sprinkle with parsley and lemon zest.

Serve immediately.

Note: the pan must be hot in order for the scallops to caramelize. Also, if there is too much liquid, the scallops will not caramelize.