Seared Scallops in Lemon Butter Sauce Recipe
1 pound bay scallops, cleaned and patted dry
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons olive oil
2 cloves garlic, chopped
3 tablespoons butter, cubed, at room temperature
1/4 cup freshly squeezed lemon juice
1/4 cup white wine
1 tablespoon capers, drained and rinsed
1/4 cup heavy cream
5 teaspoons chopped fresh parsley leaves
Season the scallops on both sides with the salt and white pepper. Set a 12-inch sauté pan over medium-high heat and add the olive oil and garlic. Sauté for a minute then add the butter and melt. Place the scallops in the pan and sauté for 3 minutes on the first side, then turn and cook on the second side for 1 minute.
Add the lemon juice, white wine and capers. Cook for 2 minutes.
Add the heavy cream and 2 teaspoons of the parsley and cook for 1 minute longer.
Serve the scallops by dividing the sauce between 4 warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley