Pan Seared Scallops

Thaw scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.

Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add scallops and cook an additional 2-3 minutes or until browned and golden.

Flip scallops over and cook an additional 1-2 minutes or just until firm and browned. Do not overcook.

Remove from heat and place on a plate to rest.

Reduce heat to medium and wipe-out skillet with a paper towel.

Add butter and garlic to the pan and cook just until fragrant, about 30 seconds.

Add white wine and cook until reduced by half, about 2 minutes. Add scallops back to the pan and spoon sauce over top.

Garnish with lemon wedges & parsley, serve immediately.