Creamy Garlic Mushroom Scallops

Cook Time: 20 mins

Prep Time: 10 mins

Serves: 2

INGREDIENTS:

• 400g Large Scallops (remove from fridge 15 minutes before cooking)
• 2 tbsp Rapeseed Oil
• 1 tbsp Butter
• 2 Cloves Garlic, minced
• 100ml White Wine
• 150ml Double Cream
• 2 lemons, 1 juiced, 1 sliced
• Freshly Chopped Parsley
• Salt
• Pepper

METHOD:

1. Lay scallops on a kitchen towel and pat dry with another, then lay a clean sheet over top and leave for 10 minutes to dry
2. Pour hot water into a bowl to heat it up
3. Remove scallops from kitchen towel and season with salt and pepper on either side
4. Heat the oil in a frying pan over high heat
5. Place the scallops in the pan evenly spaced out and cook for 3 minutes or until golden
6. Turn them over (then should come off the pan easily when cooked) and add the butter. Cook for a further 60-90 seconds, spooning the butter over top of the scallops
7. Pour the water out of the bowl and place the cooked scallops in the now warm bowl
8. Turn the heat down to medium and add the garlic stirring until softened, then add the mushroom and cook for another 3 minutes before adding the white wine
9. Let the sauce cook for a few minutes until it has reduced by half
10. Add in the double cream and cook for a further 2 minutes
11. stir in the parsley and place in scallops for 30 seconds before removing from heat
12. Serve with lemon wedges and a sprinkle of black pepper