A delightful dish featuring tender scallops in a rich garlic butter cream sauce.
Pat the scallops dry with a paper towel and season them with salt and pepper.
Dry scallops sear better, creating a golden crust.
Heat half of the butter in a pan over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the scallops to the pan and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
Don't overcrowd the pan to ensure even searing.
In the same pan, add the remaining butter, garlic, and scallions. Sauté until fragrant.
Lower the heat to avoid burning the garlic.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Reducing the wine concentrates its flavor.
Stir in the heavy cream and let it cook gently until the sauce thickens.
Avoid boiling the cream to maintain a smooth texture.
Return the scallops to the pan, spooning the sauce over them to coat evenly.
This step ensures the scallops absorb the sauce's flavors.
Garnish with parsley and serve immediately.
Fresh herbs add a burst of color and flavor.
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