Scallops in a Garlic Cream Sauce

Step 1: Lemon ... Cut the lemon in half. One half will be zested and juiced. The juice will be used in the sauce, and the zest will be used for the garnish. The remaining half will be cut in wedges as a garnish as well.

Step 2: Scallops ... First, it is important to note to mention the scallops. Fresh or frozen can be used for this dish; but, fresh is always preferred if possible. If using frozen scallops; make sure to thaw them in a colander, in the refrigerator so the scallops do NOT set in water as they thaw. Then, let them come to room temperature before cooking and make sure they are dry. I like to set them on a paper towel the last couple of minutes to get out any excess moisture.

Step 3: Sauce ... Add the butter to a large saute pan and bring to medium heat. Add the shallot and garlic and saute for 1 minute. Then, add the wine and cook another minute. Add the cream, a pinch of salt and pepper, cover and simmer for 5 minutes on medium low heat to infuse the garlic flavor.

Step 4: Scallops ... Remove the cover, add the scallops, and cook on medium to medium low heat for 7-10 minutes until the scallops are firm and no longer opaque. Remove the scallops to a plate and cover with foil to rest as you finish the sauce.

Step 5: Finish ... Bring the sauce up to a light boil, medium heat, and cook for 3-4 minutes to lightly thicken. Add the parsley, lemon juice, and season with salt and pepper.

Step 6: Serve and ENJOY! ... Add the scallops to a large serving bowl and top with the cream sauce. Garnish with fresh chives, lemon zest, fresh ground pepper, and lemon wedges. Orzo is the perfect side dish for this (my favorite); and fresh baby or micro greens on the side.