Heat a large nonstick pan to medium-high heat and add olive oil.
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Place scallops spaced evenly in the pan, 8 to 10 at a time. Cook until the bottoms are golden, approximately 3 to 4 minutes, and flip. Cook until scallops are translucent, another 3 to 4 minutes. Remove from heat and set aside while you make the cream sauce.
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Keeping the pan on medium-high heat, add butter and garlic and saute until golden and fragrant.
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Add white wine to deglaze the pan and finish with heavy cream, lemon juice, red pepper flakes and parsley. Reduce heat to medium-low and return scallops to pan to warm.
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Top with parsley and lemon zest and serve over your favorite rice or pasta.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/garlic-butter-scallops/