Scallops in Lemon Cream is an easy and elegant recipe, perfect for a quick weekday dinner with the family!
Ingredients :
1 pound sea scallops
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter divided
2 cloves garlic minced
1 cup white wine
⅔ cup heavy whipping cream
1 tablespoon fresh lemon juice
chopped fresh parsley for garnish
Directions :
Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
Heat oil over high heat in a nonstick skillet.
Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.
Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.
Remove from heat and place on a plate to rest.
Reduce heat to medium and wipe-out skillet with a paper towel.
Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.
Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.
Drizzle sauce over scallops and sprinkle with parsley.
