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

1. Thaw the scallops.
2. Heat your saute pan to medium high with a bit of butter and sear the scallops quickly for perhaps 90 seconds on a side.
3. (If you have a small pan or too many scallops, they will poach in the juices they release, rather than searing.
4. If you are using non-stick cookware, they will not brown so don't overcook them!
5. ).
6. Remove the cooked scallops and set aside.
7. Turn the heat down to medium and add the minced garlic.
8. When it browns and starts to smell nutty, deglaze the pan with the wine and reduce by half (or more for a thicker sauce).
9. Remove from heat and salt and pepper to your liking.
10. Add the parsley (or even cilantro), and swirl in the butter.
11. 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)