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Pat scallops dry with paper towels; salt and pepper both sides.
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Melt 3 Tbsp. of butter in a skillet on Medium/High Heat.
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Add 2 cloves of garlic.
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Saute until fragment.
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Add scallops; cook for 3-4 minutes per side until tops are golden brown.
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Swirl in lemon juice during last 1 minute of cooking time.
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Remove from heat, place scallops on a separate plate.
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Wipe out skillet.
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Melt 2 Tbsp. of butter on Medium/High Heat.
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Add 4 cloves of garlic and shallots; saute for around 1 minute until fragrant.
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Add mushrooms, continue cooking for around 3 minutes until softened.
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Salt and Pepper to taste.
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Add cream, brandy, broth and nutmeg.
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Salt and Pepper to taste.
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Continue cooking and stirring until sauce thickens; around 4 minutes.
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Remove from heat and serve warm sauce over scallops.