Ingredients

The following ingredients have 4 Servings
  • 2 lbs scallops
  • 1 cup heavy cream
  • 3 garlic cloves (finely minced)
  • 1/2 shallot (finely diced )
  • 1 tbsp parmesan cheese (freshly grated )
  • 1/4 tsp Italian seasoning
  • 1/8 tsp lemon zest (just a pinch )
  • 3 tbsp oil
  • salt and black pepper to taste
  • fresh parsley (optional )

Instruction

  • Remove the scallops side muscle and pat dry with a paper towel. Season generously on both sides with Kosher salt and fresh cracked black pepper.
  • Heat the oil in a large skillet over medium-high heat. Once the skillet is super hot, add the scallops and cook for 2 minutes on each side. Remove the scallops from the skillet and set it aside.
  • Add the shallots and garlic and cook for 20 seconds or until fragrant. Make sure to scrape the bottom of the pan. You can add a splash of white wine to deglaze the pan if you want. Completely optional.
  • Add the heavy cream, lemon zest, parmesan cheese, Italian seasoning, salt, and pepper.
  • Reduce the heat to medium and cook the sauce until thickened. It should take about 5-6 minutes.
  • Place the scallops back into the skillet and spoon the sauce over the scallops. Cook for about 30 seconds and garnish with fresh parsley, if desired. Enjoy!