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Creamy Garlic Scallops Recipe


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     Creamy Garlic Scallops

Category   Entrees - Maindishes
Sub Category   None

2 tablespoons olive oil
1 1/4 pounds scallops
2 tablespoons unsalted butter, divided
4 - 5 large garlic cubes, minced
Salt and fresh ground pepper to taste
1/4 cup dry white wine orbroth
1 cup heavy cream
1 tablespoon lemon juice
1/4 cup chopped parsley

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

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