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      <img src="P2114489.jpg" title="Assemble the Ingredients" caption="Spiraling clockwise from top left: spray oil, salt, pepper, scallops, butter, wine."/>
      <img src="P2114494.jpg" title="Cook" caption="Place a large skillet over medium high heat. Spray with olive oil."/>
      <img src="P2114496.jpg" caption="When the pan is hot (but the oil not smoking), add the scallops."/>
      <img src="P2114497.jpg" caption="Start at one spot and think of the pan as a clock, laying the scallops around the edge of the pan. "/>
      <img src="P2114500.jpg" caption="Move counter-clockwise, remembering what hour you started on the &quot;clock,&quot; as the first that goes in should be turned first. "/>
      <img src="P2114517.jpg" caption="Sprinkle the salt over the scallops."/>
      <img src="P2114525.jpg" caption="Add the fresh ground black pepper. "/>
      <img src="P2114528.jpg" caption="Using tongs, gently shake the scallop so that the seared side comes free from the pan."/>
      <img src="P2114536.jpg" caption="Turn the scallops one by one."/>
      <img src="P2114540.jpg" caption="The scallops are done when they are firmer to the touch. They should give just a little when pressed."/>
      <img src="P2114545.jpg" caption="Remove the cooked scallops to a warm plate."/>
      <img src="P2114548.jpg"/>
      <img src="P2114550.jpg" title="Make the Sauce" caption="Add the wine to the pan."/>
      <img src="P2114557.jpg" caption="Whisk the wine, scraping the brown bits (the &quot;fond&quot;) up from the bottom of the pan. This is known as deglazing the pan."/>
      <img src="P2114573.jpg" caption="Add the butter."/>
      <img src="P2114582.jpg" caption="Continue whisking as the butter melts."/>
      <img src="P2114600.jpg" caption="Allow to cook over medium heat until the sauce is reduced by half."/>
      <img src="P2114611.jpg" caption="Serve each serving of scallops with half of the sauce."/>
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