Creamy Lemon Scallops (Print Version)
# Ingredients:
01 -
3/4 cup heavy cream.
02 -
Freshly chopped parsley.
03 -
500 g scallops.
04 -
2 tablespoons butter.
05 -
1/4 cup chicken broth or dry white wine.
06 -
3 minced garlic cloves.
07 -
1 tablespoon olive oil.
08 -
1 teaspoon fresh lemon juice.
09 -
Salt and pepper to taste.
# Instructions:
01 -
Pat the scallops dry using paper towels. Remove the side muscle if there's one, and season them with some salt and pepper.
02 -
Melt the butter and heat the oil together in a skillet over medium-high heat. Sear the scallops for about 2-3 minutes per side without moving them.
03 -
Take the scallops out and keep them warm under a piece of foil.
04 -
In the same pan, sauté the garlic with the broth and lemon juice. Scrape up browned bits as you cook for 30-60 seconds.
05 -
Pour in the cream and let it thicken for a few minutes. Return the scallops to the pan just long enough to warm them up.
06 -
Adjust the seasoning if you need to. Sprinkle fresh parsley on top and serve it with pasta or rice.
# Notes:
01 -
This elegant dish comes together in under 20 minutes.
02 -
Dry scallops thoroughly to ensure a golden crust.
03 -
For a bolder taste, swap the broth with white wine.