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Creamy Garlic Scallops

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 1/8 teaspoon cayenne pepper Salt to taste 1 teaspoon chopped parsley leaves 1 slice lemon wedges quartered, for garnishing, optional Instructions 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. serve immediately.

Creamy Garlic Scallops
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