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