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

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

2. 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.

3. 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.

4. Serve immediately.