Scallops in Buttery Garlic Sauce

Customer Rating: 5

2 Ratings 0 Comments

Yield: 4 servings

Preparation Time: 10 min; Cook: 10 min; Total: 20 min

Ingredients

1 pound scallops

salt and pepper to taste

1 tablespoon extra virgin olive oil

3 tablespoons butter

2 cloves garlic, minced

1/3 cup white wine or chicken broth

1 teaspoon lemon juice

Garnish:

freshly chopped parsley

Directions:

Pat scallops dry with a paper towel and season with salt and pepper. If scallops are frozen, thaw in the refrigerator.

Heat oil over medium high heat in a skillet. When oil is hot, add scallops and cook for 2 to 3 minutes or until golden brown.

Flip scallops and cook for 1 to 2 minutes until firm, opaque and browned. Take care to not overcook.

Remove from heat and place scallops on a paper towel lined plate to rest.

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

Melt butter. Add garlic and saute for 30 seconds.

Add white wine or broth and cook until reduced by half, for about 2 minutes.

Stir in lemon juice and spoon scallops back to the pan. Spoon sauce over top.

Serve immediately garnished with parsley.

Please note that some ingredients and brands may not be available in every store.

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