Top Round Roast For Those Fall Nights

USDA Choice Top Round Roast…$5.99 / lb (reg $7.99 / lb)
2-pk Iowa Pork Tenderloin…$3.99 / lb (reg $4.99 / lb)
U-15 Dry Fresh Sea Scallops…$24.99 / lb (reg $29.99 / lb)

¼ pound All Meat Iowa Hot Dogs….$3.48 / lb (reg $4.48 / lb)

(courtesy of foodnetwork.com)

Ingredients:
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
½ cup chopped shallots
1 garlic clove, minced
¼ cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in half

Directions:

If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute and taste the seasoning. Serve hot with a squeeze of lemon juice.