2 tablespoons extra virgin olive oil
1 ¼ pounds scallops, fresh or frozen
Salt
Pepper
4 tablespoons salted butter
4-5 garlic cloves, thinly chopped
2 tablespoons all-purpose flour
½ cup Chardonnay
2 tablespoons lemon juice
¼ cup chicken bone broth
1 cup croutons
¼ cup parsley, chopped
Red pepper flakes
If scallops are frozen, thaw in cold water. Thoroughly pat until dry.
Heat olive oil in large pan or skillet over medium to high heat until hot. Add scallops leaving space between them.
Season scallops to taste with salt and pepper and sear for 1-2 minutes, flip scallops and repeat until lightly brown. Once cooked, place scallops on a separate plate.
Add butter into the same pan, scrapping up any brown left over from scallops. Add garlic and cook until transparent. Then, combine flour and stir until butter and garlic thicken, then add wine, lemon juice and broth. Mix thoroughly for 2 minutes, before adding scallops.
Serve scallops over pasta, rice or zoodles. Garnish with crumbled croutons, parsley and add red pepper flakes if desired.
