1. Sear the Scallops

• Start by making sure your scallops are thoroughly dried with paper towels. Moisture is the enemy of a perfect sear, so take the extra time to blot them dry. This will help achieve that beautiful golden crust.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot (you’ll know it’s ready when it shimmers), carefully place the scallops in the pan. Don’t overcrowd the pan—work in batches if necessary.
• Let the scallops sear for about 2-3 minutes on each side without moving them. They should develop a golden crust. Avoid flipping them too often—this helps them cook evenly and gives them that perfect crispy exterior.
• Once the scallops are seared, remove them from the pan and set them aside on a plate. Cover them loosely with foil to keep them warm while you make the sauce.

2. Make the Lemon Wine Sauce

• In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until it becomes fragrant and golden (but not burned).
• Pour in the white wine, scraping up any brown bits from the bottom of the pan (those are flavor gold!). Let the wine simmer for 2-3 minutes to reduce slightly.
• Add the chicken broth and bring it to a gentle simmer. Let it cook for another 3 minutes.
• Stir in the heavy cream and lemon juice, then add the lemon zest. Simmer the sauce for another 2-3 minutes until it thickens slightly. The sauce should be silky and smooth, coating the back of a spoon.
• Season with salt and pepper to taste. If the sauce needs more brightness, add a little more lemon juice. Taste as you go!

3. Return the Scallops to the Pan

• Gently place the seared scallops back into the skillet. Spoon the sauce over the scallops to coat them in that delicious lemony goodness.
• Let them cook for another 1-2 minutes in the sauce to heat through. Be careful not to overcook them—they should be tender and opaque in the center.

4. Serve and Garnish

• Serve the scallops over a bed of pasta, rice, or with crusty bread to soak up all that amazing sauce.
• Garnish with freshly chopped parsley and lemon wedges on the side. A sprinkle of extra lemon zest can add an extra pop of flavor.