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Export 7 ingredients for grocery delivery
Step 1
Thoroughly pat dry the scallops with paper towels.
Step 2
Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
Step 3
Season scallops on all sides with salt, pepper, and paprika.
Step 4
Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.
Step 5
Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.
Step 6
Cook scallops for 2 minutes, or until browned. Do not move them around.
Step 7
Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1/2 to 2 minutes, or until bottom is golden brown.
Step 8
Remove scallops from pan and set aside.
Step 9
Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.
Step 10
Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.
Step 11
Add wine and cook for 2 minutes.
Step 12
Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.
Step 13
Return scallops to the pan and spoon sauce over scallops.
Step 14
Garnish with parsley and lemon slices.
Step 15
Serve.
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