Pan Seared Lemon Garlic Scallops

 I’ve lately been looking for good fish recipe sites - cafedelites.com has fabulous recipes and they work! This one for scallops is excellent. It is Seared Lemon Garlic Butter Scallops. They describe the scallops coated in a “deliciously silky lemon garlic butter sauce” “The ultimate treat!” I made this for our wedding anniversary.


Ingredients

2 tablespoons olive oil
1 1/4 lbs scallops
3 tablespoons butter
5 large garlic cloves minced (or 1 1/2 tablespoons minced garlic)
Salt and pepper to taste
1/4 cup dry white wine
4 tablespoons lemon juice
1/4 cup chopped parsley

Directions
Have everything ready before frying the scallops, the 1 1/2 tablespoons chopped garlic, the wine measured in 1/4  cup, the 4 tablespoons lemon juice squeezed and the 1/4 cup of  parsley chopped.
If there is a side muscle attached to the scallops, remove. Rinse the scallops and pat dry with a paper tower.
Heat 2 tablespoons 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)
Season with salt and pepper 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.
Melt 2 tablespoons butter in the same pan, scraping up any browned bits left over from the scallops. Add in the chopped garlic and cook until fragrant for 1 minute.
Pour in the 1/4 cup wine and bring to a simmer for 2 minutes or until wine reduces by about a half. Stir in the remaining tablespoon of butter and 4 tablespoons of lemon juice.
Remove pan from the heat and add the scallops back into the pan to warm through slightly, garnish with parsley.

You can serve the scallops over pasta, rice or crispy bread, nice with steamed broccoli, or zucchini.