Ingredients
1tbspolive oil
1lbscallops
salt and pepper
1cupheavy cream
¼cupchicken broth
½lemon juice
½cupparmesan cheese
1tspcornstarch
1tbspwater
Preparation
In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Sear scallops for 3- to 3½ minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
Add the heavy cream, chicken broth, lemon and parmesan cheese. In a small bowl whisk the cornstarch and water and whisk into the sauce. Bring to a simmer and let thicken.
Add the scallops back to the sauce and let simmer for another minute. Garnish with fresh chopped parsley and fresh herbs.
