- 1 lb. fresh Maine Sea Scallops
- 2 tbsp. unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1 tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1 tbsp. chopped fresh parsley
- Salt and pepper to taste
Rinse the Maine Sea Scallops and pat them dry with paper towels.
Heat the butter in a large skillet over medium-high heat.
Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the scallops to the skillet, and cook for 2-3 minutes per side, until golden brown and cooked through.
Remove the scallops from the skillet and transfer them to a plate.
Add the white wine to the skillet, and cook for 1-2 minutes, until reduced by half.
Stir in the heavy cream, lemon juice, and Dijon mustard.
Season the sauce with salt and pepper to taste.
Return the scallops to the skillet and coat them in the sauce.
Sprinkle with fresh parsley and serve hot.
This dish is simple, yet elegant and flavorful, with a creamy and tangy sauce that complements the sweet and succulent flavors of the Maine Sea Scallops. It's perfect for a special dinner party or a romantic evening at home. Enjoy!