Pan Seared Frog Legs with Lemon Butter

This recipe is for pan-seared frog legs with lemon butter sauce.
The dish is described as having a crispy exterior, tender and juicy interior, and a fresh and zesty lemon butter sauce.
Here are the ingredients you will need:
1 lb frog legs (about 8-10 legs)
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
2 tsp butter
2 cloves garlic, minced
¼ cup dry white wine
¼ cup lemon juice
2 tbsp chopped fresh parsley
Here are the steps to follow:
Rinse the frog legs under cold water and pat them dry with paper towels.
In a shallow dish, mix together the flour, salt, and pepper. Dredge the frog legs in the flour mixture to coat them evenly.
Heat olive oil in a large skillet over medium-high heat. Add the frog legs and cook for 2-3 minutes per side, or until golden brown and crispy. Set aside on a plate.
Melt the butter in the same skillet over medium heat. Add the minced garlic and cook for 30 seconds, being careful not to burn the garlic.
Pour in the white wine and scrape the bottom of the pan with a wooden spoon to loosen up any browned bits. Reduce the wine by half, which should take about 2 minutes.
Add the lemon juice to the skillet and simmer for another minute to thicken the sauce slightly.
Remove the skillet from the heat and stir in half of the chopped parsley.
Arrange the cooked frog legs on a serving platter, pour the lemon butter sauce over the top, and sprinkle with the remaining parsley.
Serve with rice or roasted vegetables.
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