Scallops in Lemon Wine Sauce

Ingredients

• 1 pound sea scallops
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter (divided)
• 2 cloves garlic (minced)
• 1 cup white wine
• ⅔ cup heavy whipping cream
• 1 tablespoon fresh lemon juice
• chopped fresh parsley ( for garnish)

Steps

1. 1

   Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.

2. 2

   Heat oil over high heat in a nonstick skillet.

3. 3

   Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.

4. 4

   Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.

5. 5

   Remove from heat and place on a plate to rest.

6. 6

   Reduce heat to medium and wipe-out skillet with a paper towel.

7. 7

   Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.

8. 8

   Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.

9. 9

   Drizzle sauce over scallops and sprinkle with parsley.