Scallops in Lemon White Wine Sauce

Ingredients

• 1 pound sea scallops

• 2 tablespoons fresh lemon juice

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons butter, divided

• 1 cup white wine

• 2/3 cup heavy cream

• 3 garlic cloves, minced

• Salt and freshly ground black pepper

• Parsley for garnish

Directions

1. If frozen, defrost scallops in the fridge. When ready to cook, dab dry with a paper towel and sprinkle generously with salt and pepper.
2. Heat extra-virgin olive oil on high heat in a skillet. When the oil starts smoking, add scallops and cook for 2 minutes, or until golden brown.
3. Flip scallops and cook for an additional minute. Remove from heat and move scallops to plate. 
4. Reduce heat to medium. Wipe out skillet, then add 1 tablespoon butter to the pan. Add garlic and cook until fragrant, about 30 seconds.
5. Add white wine and cook until reduced by half, about 3 minutes.
6. Add heavy cream, lemon juice, and remaining tablespoon of butter. Simmer for 3 more minutes, or until slightly thickened. 
7. Plate scallops, drizzle with sauce, and sprinkle parsley on top. Serve.