Creamy Garlic Scallops

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Scallops(567g)
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  Unsalted Butter(30g)
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  Garlic(23g)
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  1 pinch salt (to taste)
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  1 pinch cracked pepper (to taste)
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  Wine, White, Dry(60g)
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  Cream, Heavy Whipping(240g)
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  Lemon Juice, Fresh(15g)
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  Parsley, Fresh(60g)

Instructions

1. 1If the scallops are frozen, thaw them in cold water for 30–45 minutes. Remove the side muscle from each scallop if attached. Pat the scallops thoroughly dry with paper towels.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering and just beginning to smoke, about 2–3 minutes. Working in batches to avoid crowding, add the scallops in a single layer, season with salt and pepper, and cook for 2–3 minutes until a golden-brown crust forms on the bottom. Flip and cook for another 2 minutes until opaque throughout and lightly browned. Transfer the cooked scallops to a plate.
3. 3Melt the butter in the same skillet over medium heat, scraping up any browned bits from the pan, about 1 minute. Add the minced garlic and cook for 1 minute until fragrant.
4. 4Pour in the white wine and bring to a simmer over medium-high heat for 2 minutes, stirring occasionally, until the liquid reduces by about half.
5. 5Reduce heat to medium-low, add the heavy cream, and simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
6. 6Remove the pan from heat, stir in the lemon juice, and gently return the scallops to the pan to warm through for 1 minute.
7. 7Divide the creamy garlic scallops evenly into 4 airtight containers while hot. Garnish with fresh parsley.
8. 8Serve over rice, pasta, garlic bread, or steamed vegetables (cauliflower, broccoli, or zucchini noodles).