Saucy Wine and Butter Scallops

I love seafood and you can never go wrong when you add the combination of garlic and butter. Scallops are very easy to make but I understand they may seem a bit intimidating to cook. Searing them in the pan to give it the perfect golden brown edge is to sauté them in oil or butter for 2-3 minutes on each side without moving them around in the pan. Only move them when you’re flipping them over. That’s the trick to getting the crispy lightly brown edges just right. Scallops continue to cook even when they’re removed from the heat so be sure not to over cook them on the initial sear. The best way to gauge if your scallops are cooked to perfection is when the center is still slightly translucent.
Once the scallops have reached this level of doneness, remove from the skillet and prepare the sauce by adding butter and garlic, cooking until fragrant. Add the lemon juice, then return the scallops for a few seconds per side and serve with fresh chopped parsley. You’re welcome!!!!!

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Saucy Wine and Butter Scallops

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4

Ingredients

• 2 tablespoons canola oil
• 1 1/2 pounds scallops
• 2 tablespoons butter
• 5 large garlic cloves minced
• Salt and fresh ground black peppercorn to taste
• 1/4 teaspoon seasoned salt
• 1/4 cup white wine
• 1 cup heavy whipping cream
• 1 tablespoon lemon juice
• 1/3 cup chopped parsley

Instructions

1. Place scallops in cold water if frozen to thaw. Rinse and pat dry with paper towels.
2. Heat canola oil in a large pan over medium-high heat until hot. Add the scallops in a single layer allowing space between each scallop.
3. Season with seasoned salt, salt and pepper to taste and lightly brown for 3 minutes on each side. Remove from pan and set aside.
4. Melt 2 tablespoons of butter in the same pan, reserving any browned bits left over from the scallops. Add in the garlic and sauté on low-med heat for approximately 1 minute.
5. 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.
6. Remove pan from the heat; stir in lemon juice and re-introduce the scallops back into the pan, stir and mix well with the sauce.
7. Garnish with parsley and serve over rice, pasta, garlic bread or your choice of steamed vegetables.