Seared Scallops with Brown Butter Sauce
Ingredients
2 Tablespoons olive oil
1 1/4 pounds scallops
3 tablespoons unsalted butter
4-5 large garlic cloves, minced
1/4 cup dry white wine or broth
2 tablespoons lemon juice
1/4 cup chopped parsley
Salt and fresh ground black pepper to taste
Preparation
Heat olive oil in a large pan over medium-high heat until hot and sizzling. Add the scallops in a single layer. Season with salt and pepper to taste and fry for 2-3 minutes on each side (until lightly browned and cooked through. Remove from pan and transfer to a plate. Melt 2 tablespoons of butter in the same pan, add in the garlic and cook until fragrant. Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice. Remove pan from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.