Scallops in Lemon Wine Sauce

Instructions

1. Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
2. Heat oil over high heat in a nonstick skillet.
3. Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.
4. Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.
5. Remove from heat and place on a plate to rest.
6. Reduce heat to medium and wipe-out skillet with a paper towel.
7. Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.
8. 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.
9. Drizzle sauce over scallops and sprinkle with parsley.