Lemon Scallops With Amontillado Sherry
- In a large skillet, heat the oil over medium heat. Saute the garlic until soft.
- 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.
- Dissolve brown sugar in sherry and add to pan. Remove scallops with slotted spoon to a heated serving plate.
- Deglaze pan with lemon juice, reducing liquid by half. Drizzle over scallops.