- 4 thick slices Italian bread, toasted
- 2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 1 1/2 pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
- 4 cloves garlic, minced
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
- 4 tablespoons cold butter, cut into cubes
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
03/01/2017
recipepes.com
Bay Scallops with Garlic Parsley Butter Sauce, recipe
PT15M
PT1H
5
455 calories
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