Seared Scallops in Lemon Cream Recipe

Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.

Heat oil over high heat in a nonstick skillet.

Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.

Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.

Remove from heat and place on a plate to rest.

Reduce heat to medium and wipe-out skillet with a paper towel.

Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.

Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.

Drizzle sauce over scallops and sprinkle with parsley.