Scallops in White Wine Sauce

Instructions

1. Pat the scallops dry with paper towels to ensure a nice sear. Drying them prevents them from steaming instead of searing.
2. Season both sides of the scallops with salt and black pepper.
3. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and begins to bubble.
4. Carefully add the scallops to the skillet, making sure they do not touch each other. Cook for 2-3 minutes on one side without moving them to develop a golden crust.
5. Flip the scallops gently using tongs and cook the other side for another 2-3 minutes until opaque. Remove them from the skillet and keep warm on a plate.
6. Reduce the heat to medium, add the remaining 1 tablespoon of butter and olive oil to the same skillet. Stir in the shallots and cook until softened, about 2 minutes.
7. Add the white wine to the skillet and let it simmer for about 3-4 minutes, scraping any brown bits from the bottom of the pan, until the wine is reduced by half.
8. Stir in the heavy cream and allow the sauce to simmer for another 2 minutes until it thickens slightly.
9. Add the lemon juice and chopped parsley to the sauce. Taste and adjust seasoning with more salt and pepper if needed.
10. Return the scallops to the skillet, spooning the white wine sauce over them. Heat them gently for about a minute to warm through.
11. Serve the scallops immediately with the sauce spooned over them. Garnish with additional parsley if desired.