Savory Scallops
- 4 -5 large scallops
- 1 garlic clove
- 12 cup white wine
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons butter
- salt and pepper, to taste
- Thaw the scallops.
- Heat your saute pan to medium high with a bit of butter and sear the scallops quickly for perhaps 90 seconds on a side.
- (If you have a small pan or too many scallops, they will poach in the juices they release, rather than searing.
- If you are using non-stick cookware, they will not brown so don't overcook them!
- ).
- Remove the cooked scallops and set aside.
- Turn the heat down to medium and add the minced garlic.
- When it browns and starts to smell nutty, deglaze the pan with the wine and reduce by half (or more for a thicker sauce).
- Remove from heat and salt and pepper to your liking.
- Add the parsley (or even cilantro), and swirl in the butter.
- Pool the sauce on a plate, set the scallops on top of it, and serve with good crusty bread for soaking it up.
scallops, garlic, white wine, fresh parsley, butter, salt
Taken from www.food.com/recipe/savory-scallops-340034 (may not work)