Pan Seared Lemon Pepper Scallops

Ingredients

• 2 tbsp unsalted butter
• 3 tbsp minced garlic
• 1 lb fresh sea scallops, 16/20 count
• 1/2 cup Lemon Pepper Wing Sauce (SJ5042HA)
• 2 tbsp basil, chiffonade
• baguette, sliced

Directions

1. Melt butter in a large skillet over medium heat. Stir in garlic and cook for a few seconds until fragrant. Do not brown.
2. Arrange scallops in a single layer in the skillet; cook until golden brown on one side, about 2 minutes. Turn scallops over using tongs and continue cooking until firm and opaque, about 2 minutes more.
3. Add lemon pepper sauce and toss.
4. Transfer scallops to skillet or plate and pour sauce over.
5. Garnish with basil and serve with baguette for dipping.