If scallops are frozen, thaw in cold water.
Thoroughly pat dry with paper towels. Heat
olive oil in large pan or skillet over medium-
high heat until hot and sizzling. Add scallops
in single layer without over-crowding in the
pan. Season with salt and pepper to taste and
fry from 2-3 minutes on one side (until a golden
crust forms underneath), and then flip again
until crisp, lightly browned and cooked through
(opaque). Remove from skillet and transfer to
plate.
Melt 2 tablespoons butter in the same pan
scraping up any browned bits let over from the
scallops. Add in the garlic and cook until
fragrant (1 minute). Pour in wine and bring to
a simmer for 2 minutes or until wine reduces by
about half. Add cream and allow to simmer until
slightly thickened. Remove pan from the heat.
Stir in lemon juice and add the scallops back
into the pan to warm slightly and garnish with
parsley.
Serve over rice, pasta, garlic bread or steamed
vegetables.
Originally Submitted
7/10/2020
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