Step 1

Bring a large non-stick pan to high heat until it's very hot.

Step 2

Lay the scallops out on a cutting board, and pat dry with a paper towel. Season scallops with salt and pepper on one side.

Step 3

Add 2 tablespoons of olive oil to the pan. Add the scallops, seasoned side down, then fry for 2 minutes until golden brown. Season the second side of the scallops with salt and pepper, then turn the scallops over to the other side and fry for an additional 1 minute.

Step 4

Squeeze the juice of half a lemon over the scallops, and give the pan a good shake.

Step 5

Turn the scallops over onto a plate lined with a paper towel.

Step 6

Melt the butter in the same pan. Add garlic, and sauté for 1 minute, until just fragrant.

Step 7

Pour in wine (or broth), and let simmer for 2 minutes.

Step 8

Add cream, and let simmer until thickened, an additional 2 to 3 minutes.

Step 9

Add juice of ½ lemon, diced parsley, cayenne pepper, salt and pepper. Taste, and correct seasonings as needed.

Step 10

Return scallops to the pan, and serve immediately, topped with additional parsley.