Jackie & Peter
1 lb scallops
2 tbsp butter
1/2 cup chicken broth
flour or cornstarch slurry
1/2 tsp garlic powder
salt and pepper to taste
Pat scallops dry, lightly squeezing them if necessary to remove excess water. Lightly season with salt, pepper, and garlic powder.
Heat a large pan with neutral oil until smoking hot. Fry scallops 2-3 minutes on each side over high heat, then set aside.
Over medium heat, mix the butter and chicken broth, and season lightly with salt and pepper.
Stir in any juices that ran off from the scallops, and the slurry. Stir vigorously on high heat until thickened, then plate.