Pan-Seared Scallops with Lemon, Garlic and White Wine

These Lemon Garlic Scallops are pan seared in butter and served in a delicious lemon garlic sauce. 10 minutes is all you need to prepare them. I like to serve them over pasta (which takes the same amount of time to cook).

Scallops:
1¼ lb scallops
2 Tbsp. extra-virgin olive oil
2 Tbsp. butter
sea salt
black pepper, freshly ground

Lemon Garlic White Wine Sauce:
2 Tbsp. extra-virgin olive oil
2 Tbsp. butter
5 cloves garlic, minced (about 1½ Tbsp.)
½ cup white wine
2 Tbsp. lemon juice, freshly squeezed
sea salt
black pepper, freshly ground

Prepare the Scallops:
Remove the side muscle from the scallop the pat them dry with paper towels.

Cook the Scallops:
Heat the olive oil in a large skillet on high heat. Gently add the scallops to the skillet, making sure they are not touching each other. Season them generously with salt and pepper then add the 2 Tbsp. of butter to the skillet.

Sear the scallops for 2 minutes on the first side then flip them over and cook for another 2-3 minutes on the other side. Season the other side with salt and pepper as well. They should have a golden crust on each side when they are done. Cook in batches if they don't all fit in the skillet. Transfer the scallops to a plate.

Make the Lemon Garlic and White Wine Sauce:
In the same skillet (if you don't mind a few bits in the sauce) heat the olive oil over high heat then add the butter and cook until it melts. Add the garlic and sauté for 20-30 seconds until it becomes aromatic. Don't over cook it, you don't want it to burn.

Add the white wine and lemon juice and season with salt and pepper to taste. Cook the sauce for another minute then turn off the heat. Add the scallops back to the skillet, including all the juices and toss.

Serve immediately over pasta or rice.

Makes 4 servings.