Ingredients
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ยท 1 pound scallops
ยท salt and fresh ground pepper, to taste
ยท 1/4 teaspoon sweet paprika
ยท 4 tablespoons unsalted butter, divided
ยท 4 to 5 garlic cloves, minced
ยท 1/3 cup dry white wine, (for Keto, use chicken or vegetable broth)
ยท 1 tablespoon lemon juice
ยท 2 tablespoons chopped fresh parsley
ยท lemon slices, for garnish
Directions
ยท Pat dry the scallops with paper towels.
ยท Remove the tough white side muscle if not yet removed. Cut the scallops to have uniform size.
ยท Season scallops on all sides with salt, pepper, and paprika.
ยท Heat a large pot and add 2 tablespoons butter; cook until sizzling.
ยท Add the scallops in one layer without over crowding the pan, cook for 2 minutes until bottom is golden brown. Set aside.
ยท Melt remaining butter in the skillet, and add in garlic; cook for 1 minute. Add wine and cook for another 2 minutes.
ยท Squeeze lemon juice into the pan and mix in cooked scallops.
ยท Garnish with parsley and lemon slices. Serve.