Ingredients
1 pound large wild sea scallops
1 clove garlic, thinly sliced
1 tbsp canola oil
1/4 cup white wine
1 tbsp unsalted butter
1/2 lemon
Salt, to taste
Chive oil (or other herb oil)
Directions
Pat scallops dry and allow to come to room temperature
Heat oil and garlic in skillet over medium-high heat
When garlic begin to brown, remove the slices from skillet
Season scallops with salt and place in skillet
Cook 1-2 minutes, turn over and cook additional 1-2 minutes
Scallops should brown on top and bottom
Remove scallops from skillet
Add wine to the skillet and scrape bottom with spatula
Add butter to the skillet (it will foam as it melts)
Squeeze in the juice of one lemon
Spoon sauce over scallops
Garnish with chive or herb oil, if desired