Pan-seared scallops cooked in the most delicious garlicky butter sauce. An easy and simple recipe you can make at home in under 10 minutes!<\/p>\n
Thoroughly pat dry the scallops with paper towels.<\/p>\n
Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.<\/p>\n
Season scallops on all sides with salt, pepper, and paprika.<\/p>\n
Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.<\/p>\n
Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.<\/p>\n
Cook scallops for 2 minutes, or until browned. Do not move them around.<\/p>\n
Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1\/2 to 2 minutes, or until bottom is golden brown.<\/p>\n
Remove scallops from pan and set aside.<\/p>\n
Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.<\/p>\n
Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.<\/p>\n
Add wine and cook for 2 minutes.<\/p>\n
Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.<\/p>\n
Return scallops to the pan and spoon sauce over scallops.<\/p>\n
Garnish with parsley and lemon slices.<\/p>\n
Serve.<\/p>\n<\/div>\n<\/div>\n