Butter scallops
Ingredients
- 1 lb scallops
- 2 tbsp butter
- 1/2 cup chicken broth
- flour or cornstarch slurry
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Pat scallops dry, lightly squeezing them if necessary to remove excess water. Lightly season with salt, pepper, and garlic powder.
- Heat a large pan with neutral oil until smoking hot. Fry scallops 2-3 minutes on each side over high heat, then set aside.
- Over medium heat, mix the butter and chicken broth, and season lightly with salt and pepper.
- Stir in any juices that ran off from the scallops, and the slurry. Stir vigorously on high heat until thickened, then plate.
