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You can easily make seared scallops that taste like a restaurant right at home. They take little effort and they’re done in only a few minutes. The key is to make sure your pan is nice and hot, and not to mess with them while they’re cooking.
• 1.5 lbs scallops
• 3 tbs butter, divided
• 1/2 tbs olive oil
• juice from 1/2 a lemon
• 4 garlic cloves
• 1/4 cup white wine or vegetable broth
• Salt and pepper
• In a skillet, heat 1 tbs butter and 1/2 tbs olive oil over high heat
• Remove the mussel and pat your scallops dry
• Season with salt and pepper
• Once your skillet is hot, add the scallops and cook for 2 minutes. The scallops should gently sizzle when you put them in the pan. Make sure not to overcrowd them!
• Once a golden crust has formed, flip the scallops over and cook for another 1-2 minutes
• Remove scallops and add 2 tbs butter to the pan. Let it melt and scrape up the brown bits.
• Add the garlic, lemon juice and wine/broth
• Cook for 2 minutes and serve over the scallops
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