Ingredients:
1 lb jumbo natural scallops
Salt
Ground black pepper
1 tablespoon olive oil
1 tablespoon melted butter
2 cloves garlic, minced
3 tablespoons heavy whipping cream
1/4 cup water
2 tablespoons white wine or Japanese cooking sake, optional
1/8 teaspoon cayenne pepper
Salt, to taste
1 teaspoon chopped parsley leaves
1 slice lemon wedges, quartered, for garnishing, optional

Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.

Heat up a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don’t overcook them. Remove and set aside.

On the same skillet, add the garlic and saute. Add a little bit olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the skillet, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.

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