Pan-Seared Scallops with White Wine Lemon Butter Sauce

Ingredients

• Scallops
• 1/2 Tsp Lemon Pepper
• 1/2 Tsp Salt
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Powder
• 1/4 Cup Heavy Cream
• 1/4 Cup Pino Grigio/ Chardonnay
• 3 Tbsp Cold Butter
• Half Lemon (Squeezed)
• 3 Cloves Minced Garlic
• Parsley

Method

1. 1

   Season scallops with lemon pepper, salt, garlic powder, and onion powder.

2. 2

   Cook the scallops for 90 seconds per side until golden and seared, then remove from pan.

3. 3

   Add minced garlic to the pan and cook briefly until fragrant.

4. 4

   Deglaze the pan with white wine and fresh lemon juice, letting it simmer slightly.

5. 5

   Stir in heavy cream and whisk in cold butter until emulsified into a smooth sauce.

6. 6

   Stir in parsley and serve sauce over the seared scallops.