Scallops in Lemon Wine Sauce 
Ingredients:
1 lb fresh scallops
Salt and pepper to taste
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup dry white wine
Zest and juice of 1 lemon
1 tablespoon chopped fresh parsley
Lemon wedges for serving
Instructions:
Pat the scallops dry with paper towels and season them with salt and pepper on both sides.
Heat butter in a skillet over medium-high heat until melted and hot.
Add the scallops to the skillet in a single layer, making sure not to overcrowd them. Cook for 2-3 minutes on each side until golden brown and caramelized.
Remove the cooked scallops from the skillet and set aside on a plate.
In the same skillet, add minced garlic and cook for 1 minute until fragrant.
Pour in the dry white wine and scrape any browned bits from the bottom of the skillet.
Add lemon zest and lemon juice to the skillet. Bring the mixture to a simmer and cook for 2-3 minutes to reduce slightly.
Return the scallops to the skillet and toss them in the lemon wine sauce to coat evenly.
Sprinkle chopped fresh parsley over the scallops and cook for another minute.
Serve the scallops in lemon wine sauce hot, with lemon wedges on the side for squeezing.
Notes 
:
Ensure the skillet is hot before adding the scallops to achieve a good sear.
Be cautious not to overcook the scallops, as they can become tough and rubbery.
This dish pairs well with crusty bread or pasta and a side of steamed vegetables.
Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days.
