Creamy Garlic Scallops

By McLean

Ingredients

• 2 tablespoons olive oil
• 1 1/4 lbs. scallops
• 2 tablespoons unsalted butter, divided
• 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
• Salt and pepper to taste
• 1/4 cup broth
• 1 cup heavy cream
• 1 tablespoon lemon juice
• 1/4 cup chopped parsley

Details

Preparation time 5mins
Cooking time 10mins

Preparation

Step 1

If frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowning the pan. Cook in batches if needed.
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until golden crust forms) then flip and fry again for 2 minus until crisp. Remove from skillet and transfer to plate.
Melt 2 tablespoons butter in same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
Pour in broth and bring to a simmer for 2 minutes or until reduces by about half. Add cream and allow to simmer until slightly thickened.
Remove pan from heat, stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
Serve over rice pasta, garlic bread or steamed vegetables.