Coquilles st-jacques au vin blanc

Tonight for starters, I decided to make this one seafood commonly available in Japan and so expansive in Europe: scallops. I think the last time I had this was when I last lived in Japan, so about 2 years ago. Tonight I remembered I much I like these!

Fry one side in olive oil until it turns golden. Then turn over, add white wine and fresh thyme. Cook until the exterior turns completely white.