Made by Becky

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Ingredients:

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•   1 lb sea scallops
•   3 tbsp butter
•   Salt
•   1 onion
•   2 cloves garlic (minced)
•   .5 cup dry white wine
•   1 cup heavy cream
•   1 tbsp fresh thyme leaves
•   1 tbsp fresh parsley
•   .25 cup Parmesan cheese

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prep the scallops: Pat the scallops completely dry with paper towels. Season both sides generously with salt and black pepper. This step is crucial for a good sear.
2. Sear the scallops: Heat olive oil or butter in a large skillet over medium-high heat until shimmering. Add the scallops in a single layer—don’t overcrowd the pan. Sear for 2–3 minutes per side, until deeply golden and caramelized. Remove the scallops to a plate and set aside.
3. Start the sauce: Reduce the heat to medium. Add butter to the same pan. Once melted, add the diced onion and cook for 3–4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Deglaze and simmer: Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until reduced by half.
5. Make it creamy: Stir in the heavy cream and thyme. Bring to a gentle simmer and cook for 4–5 minutes until the sauce has thickened slightly. Season with salt and pepper to taste.
6. Finish the dish: Return the seared scallops to the pan, nestling them into the sauce. Cook for 1–2 minutes just to warm them through—be careful not to overcook.
7. Serve: Garnish with fresh parsley. Serve immediately over pasta, rice, or with crusty bread to soak up the sauce. Enjoy!