Creamy Garlic Parmesan Scallops & Potatoes

Ingredients

• 1 lb scallops
• 2–3 medium or large potatoes
• 2 tbsp unsalted butter
• 4 small garlic cloves
• 2 tbsp olive oil
• 1 cup heavy cream
• 2 cups freshly grated Parmesan cheese
• 1 squeeze of lemon or 1 tbsp lemon juice
• Fresh parsley, to taste
• Salt and black pepper, to taste

Directions

1. If using frozen scallops, thaw them completely and remove the side muscle if still attached. Wash and chop the potatoes.
2. In a large skillet or pan over medium-high heat, add the olive oil and place the scallops evenly around the pan.
3. Season the scallops with salt and pepper, and cook each side until golden brown. Once fully cooked, transfer them to a plate and set aside.
4. In the same pan, melt the butter, add the garlic, and sauté briefly. Then add the heavy cream and Parmesan cheese. Let the sauce simmer until slightly thickened.
5. Add the potatoes to the pan, stir, and cover with a lid to allow them to cook and soften.
6. Once the potatoes are tender, stir in the lemon juice and return the scallops to the pan to warm through.
7. Garnish with fresh parsley and serve hot.