Creamy Garlic Scallops

By Cafe Delites · 25 min

Ingredients

Instructions

1. If the scallops are frozen, thaw them in cold water. Remove the side muscle if it is attached, then pat the scallops very dry with paper towels.
2. Heat the olive oil in a large pan over medium-high heat until hot and sizzling. Add the scallops in one layer, working in batches if needed so the pan is not crowded.
3. Season with salt and pepper. Fry for 2-3 minutes until a golden crust forms underneath, then flip and fry for about 2 more minutes until crisp, lightly browned and opaque all the way through. Move to a plate.
4. In the same pan, melt 2 tablespoons of the butter and scrape up the browned bits. Add the garlic and cook for about 1 minute until fragrant.
5. Pour in the white wine (or broth) and simmer for about 2 minutes, until it has reduced by about half. Add the cream and simmer until slightly thickened.
6. Take the pan off the heat and stir in the lemon juice. Return the scallops to the pan to warm through slightly, then scatter the parsley on top.

Summarized from Cafe Delites's video. Watch it for the details.

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