Creamy Garlic Scallops

Buttery, creamy, garlic deliciousness! We served our scallops over a bed of rice and served it with fresh parsley on top.

Ingredients:

2 Tablespoons Olive Oil
1 1/4 Pounds Scallops
2  Tablespoons Butter
4-5 Large Cloves Of Garlic Minced
Salt and Pepper To Taste
1/4 Cup Dry White Wine or Broth
1 Cup Cream
1 Tablespoon Lemon Juice
Parsley and Parmesan to Garnish

Directions:

1. If scallops are frozen, thaw in cold water (about 30 minutes). Thoroughly pat dry with a paper towel and season with salt and pepper on both sides.

2. Heat oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan.

3. Fry for 2-3 minutes until a golden crust forms underneath, then flip and repeat. (Crisp, lightly browned and cooked through.) Remove from Skillet and transfer to a plate.

4. Melt 2 tablespoons of butter in the same skillet, scraping up any browned bits left over from the scallops. Add the minced garlic and cook for 1 minute.

5. Pour in wine (or broth) and bring to a simmer for 2 minutes or until the wine has reduced by half. Add cream and lemon juice and allow to simmer until slightly thickened.

6. Remove pan from heat and add scallops back in to warm through.

7. Serve over rice, pasta, garlic bread or steamed vegetables and garnish with parsley and parmesan cheese.

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