Scallops in my Dreamy Lemon Garlic Cream Sauce

1 pound fresh bay or sea scallops (I used Sea Scallops, if using smaller bay, cooking time will be quicker)

Kosher salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons (1/2 stick) unsalted butter, divided preferably Plugra butter or a low moisture butter

1/2 cup chopped shallots (2 large)

1 garlic clove, minced

1/4 cup chopped fresh flat-leaf parsley leaves

3/4 cup dry white wine

1/2 cup heavy cream

1 lemon, cut in 1/2

Directions

1. Make sure Scallops are dry by patting them with a paper towel. Sprinkle scallops lightly with lemon pepper, toss with flour, and shake off the excess.

2. In a very large saute pan, heat 4 tablespoons butter over med-high heat until sizzling and add the scallops in 1 layer, not moving them and cook for 2-2 1/2 minutes, Flip them over and cook for another 2 -2 1/2 minutes and remove from pan. . Melt the rest of the butter in the pan then add the shallots, garlic, and saute for 1 more minute. Add the wine, cook for 3 minutes on med high to reach a boil, reduce heat and add slowly whisk in the cream, lemon zest and juice to combine. add the scallops back in to warm slightly and serve immediately.

3. Serve over rice or pasta with a sprinkle of parsley and a wedge of lemon!