Pat the scallops dry with a paper towel to absorb any excess moisture. Season both sides of the dry scallops with salt and pepper and set aside on a plate.

Add the olive oil to a large, nonstick skillet and heat on medium high. Once heated, add the scallops, don’t move them once they’ve been added, and cook for 2-3 minutes per side to develop a sear on both sides. Remove and set aside on a plate.

Add in the garlic and a bit of the parsley, cook till fragrant about 30 seconds. Add in flour and stir to cook out the raw flour taste – about 30 seconds to 1 minute. Add in the wine and let it reduce about halfway. Add in the butter and cream, stir and let it cook until a velvety sauce is achieved. Add in the lemon juice and zest, stir then add the scallops back in. Let the scallops sit in the sauce for 1-2 minutes to finish cooking through. Remove from heat and serve over pasta, mashed potatoes, polenta or with some crusty bread! Sahtein & Enjoy!