Seared Lemon Garlic Butter Scallops

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins 
Servings: 4 people


Ingredients
•    2 Tablespoons olive oil
•    1 1/4 pounds (600 grams) scallops
•    3 tablespoons unsalted butter, divided
•    4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
•    Salt and fresh ground black pepper to taste
•    1/4 cup dry white wine or broth
•    2 tablespoons lemon juice
•    1/4 cup chopped parsley


Instructions
1    If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
2    Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed). 
3    Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
4    Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
5    Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
6    Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley. 
7    Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).