Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 1/4 pounds (600 grams) scallops
  • 2 tablespoons unsalted butter, (divided)
  • 4-5 large garlic cloves, (minced (or 1 1/2 tablespoons minced garlic))
  • Salt and fresh ground black pepper (to taste)
  • 1/4 cup dry white wine (or broth (optional))
  • 1 cup heavy cream ((light, full fat or thickened cream. For a lower fat option, use evaporated milk))
  • 1 tablespoon lemon juice
  • 1/4 cup chopped parsley

Instruction

  • If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
  • Heat 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 (work in batches if needed). 
  • Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and 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 until fragrant (1 minute).
  • Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
  • Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley. 
  • Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).