SCALLOPS IN LEMON WINE SAUCE

 Ingredients:

1. 1 pound sea scallops
2. ½ teaspoon kosher salt
3. ¼ teaspoon freshly ground pepper
4. 2 tablespoons olive oil
5. 2 tablespoons butter (divided)
6. 2 cloves garlic, minced
7. 1 cup white wine
8. ⅔ cup heavy cream
9. 1 tablespoon fresh lemon juice
10. Parsley for garnish

 Directions:

1. Prep and Season Scallops: If scallops are frozen, defrost them in the fridge.
2.  Pat dry with a paper towel and season with salt and pepper.
3.  Sear the Scallops: Heat olive oil over high heat in a nonstick skillet. 
4. Once the oil is smoking, add the scallops and cook for 2 minutes or until golden brown. 
5. Flip the scallops over and cook for an additional 60 seconds or just until firm and browned. 
6. Be careful not to overcook. 
7. Remove the scallops from the heat and place them on a plate to rest.
8. Prepare the Sauce: Reduce the heat to medium and wipe out the skillet with a paper towel. 
9. Add 1 tablespoon of butter to the pan. Add minced garlic and cook just until fragrant, about 30 seconds. 
10. Pour in the white wine and cook until reduced by half, about 3 minutes.
11.  Add the heavy cream and lemon juice. 
12. Simmer for 2 minutes more or until slightly thickened. Stir in the remaining butter.
13. Serve and Garnish: Drizzle the sauce over the scallops and sprinkle with chopped parsley before serving.

 Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes | Servings: 4 |