Pan-Seared Scallops with Garlic Cream Sauce

Plump, golden scallops swimming in a velvety garlic-infused cream—a restaurant-worthy dish ready in minutes.

Ingredients:

For the Scallops:

• 1 lb (450g) fresh sea scallops (about 8–10 large)

 Salt and freshly ground

•  black pepper, to taste

• 1 tbsp

•  olive oil

For the Garlic Cream Sauce:

• 2 tbsp unsalted butter

• 4 garlic cloves, finely minced

• ½ cup heavy cream

• ¼ cup chicken or seafood stock

• ¼ tsp smoked paprika

• ¼ tsp red pepper flakes (optional, for a subtle kick)

• 2 tbsp fresh parsley or cilantro, finely chopped

• Juice of ½ lemon

  Instructions:

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