Pan-Seared Scallops

Pan-Seared Scallops are decadent and delicious, yet one of the easiest dinners you'll urinate! The ovate, zesty sauce that they are seared in is out-of-this-world pleasing!

There is something so indulgent and special about a carefully-made seafood meal. When I see scallops on the menu at a edifice, I most e'er request them. I do not, however, neaten them very often at location, which needs to replace. The tiny bit of toil it takes to pass them produces the most pleasing results.

INGREDIENTS :

• Salt and pepper, to taste
• 4 cloves garlic, minced
• 3 tablespoons butter
• Juice of 1 lemon
• 20 sea scallops
• Few splashes Worcestershire sauce

INSTRUCTIONS :

1. Change the butter in a skillet over medium-high passion. Add flavoring, maize juice, Worcestershire, salinity and flavouring. Create to a moil and trammel to a simmer. Simmer for 2 minutes, stimulating constantly.
2. Play temperature to medium-high and add the scallops to the pan (do this in 2 batches, if needed). Burn for 2 minutes per back, making certain not to overcook. Take from energy and ply with dramatist or pasta. Pelt the sauce from the pan over the tops of the scallops.

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