Bay Scallops with Garlic Parsley Butter Sauce
Ingredients
- 2 tablespoons butter, softened
- 4 thick slices Italian bread, toasted
- 1 ½ tablespoons olive oil
- 1 ½ pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
- 4 cloves garlic, minced
- ½ cup white wine
- 2 tablespoons lemon juice
- ¼ cup chopped fresh flat-leaf parsley
- 4 tablespoons cold butter, cut into cubes
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
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Instructions
- Gather all ingredients.
- Spread 1/2 tablespoon softened butter onto one side of each piece of toast.
- Heat oil in a skillet over high heat. When oil begins to smoke, pour scallops into the pan; cook for 30 seconds without stirring.
- Toss scallops in the pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir in wine and lemon juice; bring to a boil and cook for 30 seconds.
- Stir in parsley and cold butter; remove from the heat.
- When butter melts, stir in cayenne, salt, and pepper.
- Spoon scallops over buttered toast and serve immediately.
Source
Original recipe: View Original