2 tbspn olive oil
3 tbspn salted butter, divided
1 1/2 tbspn minced garlic
1/4 cup dry white wine
2 tbspn lemon juice
1/4 cup chopped parsley or parsley flakes
Salt and fresh ground black pepper to taste
Baked Apple Slices
1 Fuji apple, unpeeled (these apples are PERFECTION lol)
1 tbspn unsalted butter, melted
1 teaspoon ground cinnamon, divided
If scallops are frozen, thaw in cold water, then pat dry with paper towels.
Heat olive oil in a large skillet (cast iron if you have it) until hot and sizzling. Add the scallops in a single layer.
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
Melt 2 tablespoons of butter in the same pan, add in the garlic and cook until fragrant (1 minute).
Pour in wine and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
Remove skillet from the heat; add the scallops back into the pan. Garnish with parsley.
Baked Apple Slices
Preheat your oven to 400 degrees. Line a square 8-inch rimmed baking sheet with parchment paper (or just a regular baking sheet).
Cut the apple into 12 slices.
Place the apple slices in the prepared pan. Drizzle them with the melted butter and use your hands to coat them. Arrange them in the pan in a single layer.
Sprinkle the apple slices with half the cinnamon. Bake for 10 minutes. Remove from oven.
Turn the apple slices to the other side. Sprinkle them with the remaining cinnamon. Continue to bake them until golden-brown and tender, about 10 more minutes.
I served the apple slices with mashed potatoes and placed the scallops on top, but you could also serve with rice or pasta!