Portuguese-Style Scallops

• 1 1/2 pounds sea scallops
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, divided
• 1/3 cup tawny port or other sweet red wine
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley, divided
• 5 garlic cloves, minced
• 2 cups hot cooked long-grain rice

1. Sprinkle scallops with salt and pepper. Heat 1 1/2 teaspoons oil in a 10-inch cast-iron or heavy skillet over high heat until very hot (about 3 minutes). Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Repeat procedure with 1 1/2 teaspoons oil and remaining scallops. Remove scallops from pan.
2. Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 3 tablespoons parsley, and garlic; saute 30 seconds over high heat. Serve scallops over rice. Sprinkle with 1 tablespoon parsley.

salt, black pepper, olive oil, tawny port, lemon juice, fresh parsley, garlic, rice

Taken from www.myrecipes.com/recipe/portuguese-style-scallops (may not work)