Scallops Lemon Cream (Print Version)

# Ingredients:

01 - 500 g of scallops.
02 - 2 tablespoons of butter.
03 - 1 tablespoon olive oil.
04 - 1/4 cup dry white wine or chicken broth.
05 - 1 teaspoon of fresh lemon juice.
06 - 3/4 cup of heavy cream.
07 - Salt and pepper to taste.
08 - Minced fresh parsley.
09 - 3 garlic cloves, finely chopped.

# Instructions:

01 - Pat the scallops dry with paper towels. Remove any side muscle if it’s there. Sprinkle with salt and pepper.
02 - Melt butter with olive oil in a large pan over medium-high heat. Let the scallops cook undisturbed for 2-3 minutes per side.
03 - Take the scallops out of the pan and keep them warm under foil while you make the sauce.
04 - In the same pan, sauté the garlic with the lemon juice and wine or broth. Scrape up the browned bits as it cooks, about 30-60 seconds.
05 - Pour in the cream and let it thicken for a few minutes. Add the scallops back into the pan to warm them up.
06 - Taste and adjust seasoning if needed. Sprinkle parsley over the top and serve with rice or pasta.

# Notes:

01 - An elegant dish that’s ready in under 20 minutes.
02 - Drying the scallops first helps get a nice sear.
03 - Swap the broth for white wine for extra flavor.

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