Scallops in Lemon Wine Sauce

Directions

1. Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt &, pepper.
2. Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add scallops and cook for 2 minutes or until golden brown. Flip scallops over and cook for an additional 60 seconds or just until firm and browned. Do not overcook. Remove from heat and place on a plate to rest.
3. Reduce heat to medium and wipe out the skillet with a paper towel. Add 1 tablespoon of butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.
4. Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer for 2 minutes more or until slightly thickened. Stir in the remaining butter. Drizzle sauce over scallops and sprinkle with parsley.