These scallops take only a few minutes to make and are a real fine dining restaurant at home treat. They are tender on the inside with a nice golden brown crust on the outside and the flavors are sensational!
fresh lime juice or lemon (small or about 1 tablespoon or 2)
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Instructions
Defrost your scallop overnight or for a couple of hours but they should be room temperature.
Pat them dry with kitchen towel while you heat a the oil to fry them in a non stick pan. Add salt and pepper.
Starting with one scallop 'test' the the heat but dipping in the tip, the oil should be hot enough for you to hear the sizzle.
Drop the scallops into the hot oil one at a time, don't overcrowd and fiddle. Let them fry a minute, minute and a half on either side.
After a minute check to see in they done by turning over and if you the scallop is brown on the rim (edges) but white in the center then it could do with another half a minute or so but if it's all brown then it's ready to turn. Either way, a minute, minute and a half is ample time.
Once a done, set them aside on a plate and add the butter in the same pan.
Melt the butter and cook the garlic, add the fresh cream, give the cream a minute or to cook then pour in your wine. Turn the heat off when your cream and wine combo are not so liquid anymore they're more of a slightly thicker creamy sauce. Takes 2 to 3 minutes to cook the cream and wine together. Add in the chopped parsley.
Make sure the heat is off (if you're using a plate stove, remove the pan from the plate because even if it's off it takes a while to lose the heat and if you leave the pan on a plated stove it continues to cook even though the stove has been turned off)
Return the scallops to the pan, add a little more fresh parsley if you like and squeeze a little fresh lime/lemon juice. Taste for salt and pepper.
