Seared Scallops with Garlic Butter

These scallops are seared until golden brown and then covered in a garlic butter wine sauce!

Ingredients :

Thaw 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 2-3 minutes or until golden brown.
Flip scallops over and cook an additional 1-2 minutes 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 butter and garlic to the pan and cook just until fragrant, about 30 seconds.
Add white wine and cook until reduced by half, about 2 minutes. Add scallops back to the pan and spoon sauce over top.
Garnish with lemon wedges & parsley, serve immediately.