Lemon Garlic Butter Scallops

Name: Lemon Garlic Butter Scallops
Total time: 20 min
Ingredients: 2 tbsp Olive oil; 1 ¼ lb Scallop; 3 tbsp Butter; 4–5 cloves Garlic; ¼ tsp Salt; ¼ tsp Black pepper, ground; ¼ cups White wine; 2 tbsp Lemon; ¼ cups Parsley

By Cafe Delites · 20 min

Ingredients

Olive oil2 tbsp
Scallop1 ¼ lb
Butter3 tbsp
Garlic4–5 cloves
Salt¼ tsp
Black pepper · ground¼ tsp
White wine¼ cups
Lemon2 tbsp
Parsley¼ cups

Instructions

If the scallops are frozen, thaw them in cold water. Remove the side muscle if it is still attached. Pat the scallops very dry with paper towels.
Heat the olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Place the scallops in a single layer, without crowding; cook in batches if needed.
Season with the salt and pepper. Fry for 2 to 3 minutes on one side, flip, and fry for 2 more minutes until crisp and cooked through. Move the scallops to a plate.
Melt 2 tablespoons of the butter in the same pan, scraping up the browned bits. Add the garlic and cook for about 1 minute until fragrant.
Pour in the wine and simmer for about 2 minutes, until reduced by about half. Stir in the remaining tablespoon of butter and the lemon juice.
Take the pan off the heat, return the scallops to it, and turn them gently to warm through. Garnish with the parsley.

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

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