Ingredients
2tbspolive oil
1¼lbscallops
2tbspunsalted butter,divided
1½tbspgarlic,minced
salt and fresh ground black pepper,to taste
¼cupdry white wine,or broth, optional
1cupheavy cream,light, full fat, or thickened cream
1tbsplemon juice
¼cupparsley,chopped
Preparation
Thaw the frozen scallops in water, then remove the side muscles from the scallops, if attached.
Thoroughly pat dry the scallops with paper towels.
Heat the olive oil in a large pan or skillet over medium-high heat until hot and sizzling.
Add the scallops in a single layer without over crowding the pan.
Season with salt and pepper to taste.
Fry for 2 to 3 minutes on one side, then flip and fry again for 2 minutes until crisp, lightly browned and cooked through.
Remove the scallops from the skillet, then transfer to a plate.
Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops.
Add in the garlic and cook for 1 minute until fragrant.
Pour in the wine, then bring to a simmer for 2 minutes or until wine reduces by about half.
Add the cream, then allow to simmer until slightly thickened.
Remove pan from the heat, then stir in the lemon juice.
Add the scallops back into the pan to warm through slightly, then garnish with parsley.
Serve, and enjoy!
