Jean Anderson's Scallops, Algarve Style

• 1 pound bay scallops
• 2 medium garlic cloves, peeled and minced
• 4 teaspoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon cayenne pepper
• 1/4 cup fresh coriander, minced

1. Stir-fry the scallops and garlic in the oil in a large, heavy skillet over high heat for three to four minutes -- just until they begin to color and have released their juices.
2. With a slotted spoon, place the scallops in a bowl and reserve them.
3. Add lemon juice and cayenne to the skillet and boil with the scallop juices about two minutes until they have reduced to a glaze.
4. Return the scallops to the skillet together with any juices that may have accumulated in the bowl and toss a minute or two over high heat.
5. Add the coriander, toss again and serve.

bay scallops, garlic, olive oil, lemon juice, cayenne pepper, fresh coriander

Taken from cooking.nytimes.com/recipes/813 (may not work)