Garlic Butter Scallops

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Garlic Butter Scallops
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Ingredients
  • •
  • 1½ pounds scallops, approximately 20 pieces
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  • 2 tablespoons olive oil
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  • 4 tablespoons unsalted butter
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  • 5 cloves garlic, minced
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  • ½ cup white wine
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  • 1 cup heavy cream
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  • 2 tablespoons lemon juice
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  • Red pepper flakes
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  • ¼ cup chopped parsley, more to garnish
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  • 1 tablespoon lemon zest
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  • Salt, to taste
Instructions
  1. •
  2. Heat a large nonstick pan to medium-high heat and add olive oil.
  3. •
  4. 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.
  5. •
  6. Keeping the pan on medium-high heat, add butter and garlic and saute until golden and fragrant.
  7. •
  8. 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.
  9. •
  10. Top with parsley and lemon zest and serve over your favorite rice or pasta.

 

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