Scallops in White Wine Sauce

1: Pat your scallops dry with a paper towel and remove the foot if seen.

2: Season the scallops with salt and pepper.

3: Heat a pan to medium high heat and oil it with neutral oil.

4: Sear your scallops for 45 seconds on each side until golden brown.

5: Add in butter and cook for an additional 30-45 seconds while basting.

6: Turn the pan to medium heat and toss in garlic, cooking for 60 seconds.

7: Add lemon zest and cook for 30 seconds, avoiding lemon juice to prevent curdling the sauce.

8: Stir in your seasoning and white wine, reducing it for 2 minutes.

9: If preferred, add in a cornstarch slurry, then mix in heavy cream and parsley.

10: Cut the heat, then plate the scallops with the sauce, garnishing with chopped parsley and fresh squeezed lemon.