1 lb scallops
Pinch of salt
Freshly cracked black pepper
1 tablespoon olive oil
1 tablespoon chopped flat leaf parsley leaves, for garnishing

Sauce:
1 tablespoon butter, room temperature or sub
1 clove garlic, minced
1/4 cup heavy whipping cream
1/4 cup white wine
Pinch of salt
In a sauce pan, heat the and add the garlic, saute until aromatic before adding the heavy cream and white wine. Simmer on low heat until it reduces. Add salt and turn off the heat. Season the scallops with salt and pepper. Heat up a skillet on medium heat, add the olive oil. Pan-sear the scallops for 1-2 minutes on each side until nicely brown and inside cooked through. Transfer the scallops on a serving platter, spoon over the sauce and garnish with the parsley. Serve immediately.

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