Creamy Lemon & Garlic Scallops
Ingredients:
fresh or frozen scallops
salt, to taste
black pepper, to taste
3 tbsp butter
1 shallot, finely diced
1 garlic clove, thinly sliced
1 tsp dijon mustard
¼ cup heavy cream
¼ cup water
½ tsp lemon juice
olive oil
Instructions:
Start by patting down your scallops to make sure they are completely dry.
Use a sharp knife to score one side of the scallop. This is optional.
Coat with olive oil on both sides.
Season generously with salt and black pepper.
Get your pan really hot before adding a few tablespoons of olive oil.
Then gently place the scallops in the pan, scored side down first.
Cook for 1 to 2 minutes until the scallop is golden brown and easily releases from the pan.
Leave for about 15 minutes, then remove from the pan.
To the same pan, add butter.
Then add the diced shallot, sliced garlic clove, Dijon mustard, heavy cream, water, lemon juice, and salt and pepper according to taste. Stir to combine everything together.
Add the scallops back to the pan to warm through. Make sure the heat is on low.
Only leave them in the pan for a minute or two.
Lastly, top with some fresh herbs like cilantro of parsley.
Serve with lemon garlic sauce and your favorite sides.