Scallops in Cream Sauce

Ingredients

• 1 pound of fresh scallops
• 2 tablespoons of butter
• 2 cloves of garlic, minced
• 1/2 cup of heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

• Rinse the scallops under cold water and pat them dry with paper towels.
• Heat the butter in a large skillet over medium-high heat.
• Once the butter is melted, add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
• Add the scallops to the skillet in a single layer. Cook for 2-3 minutes on each side until they are golden brown and cooked through. Be careful not to overcook them as they can become tough.
• Remove the cooked scallops from the skillet and set them aside on a plate.
• Reduce the heat to medium-low and pour the heavy cream into the skillet. Stir gently to combine with the butter and garlic.
• Let the cream sauce simmer for a few minutes until it thickens slightly, stirring occasionally.
• Season the cream sauce with salt and pepper to taste.
• Return the cooked scallops to the skillet, tossing them gently in the cream sauce to coat.
• Cook for an additional minute or until the scallops are heated through.
• Serve the scallops in cream sauce immediately, garnished with chopped parsley and lemon wedges on the side.