Lemon Scallops With Amontillado Sherry

• 2 garlic cloves, peeled and minced
• 2 tablespoons olive oil
• 1/2 cup all-purpose flour
• 1 pinch salt
• 1 pinch ground black pepper
• 1 lb sea scallops
• 1 lemon, juice and zest (Meyer lemon if you can get it)
• 1/4 dry sherry (Amontillado-not cooking sherry!)
• 1/4 teaspoon brown sugar

1. In a large skillet, heat the oil over medium heat. Saute the garlic until soft.
2. Mix together flour, salt and pepper and lightly dust the scallops with mixture. Add scallops to garlic and saute 2 minutes without stirring. Sprinkle with lemon zest and turn scallops over and cook another 3 minutes, until just opaque.
3. Dissolve brown sugar in sherry and add to pan. Remove scallops with slotted spoon to a heated serving plate.
4. Deglaze pan with lemon juice, reducing liquid by half. Drizzle over scallops.

garlic, olive oil, allpurpose, salt, ground black pepper, scallops, lemon, sherry, brown sugar

Taken from www.food.com/recipe/lemon-scallops-with-amontillado-sherry-482908 (may not work)