Bay Scallops with Garlic Parsley Butter Sauce
Bay Scallops with Garlic Parsley Butter Sauce. Wonderful, easy, and absolutely perfect. I have made this twice first as an appetizer served on the toasted bread. Then I made it to serve over pasta as noted at the bottom of the recipe. For the appetizer 1 1/2 of bay scallops is a lot for 4 servings but as a main dish, it was perfect. Make sure you have everything prepped and ready as this cooks really fast and make sure your pan is smoking hot to quickly sear the scallops.
- 4 thick Slices Italian bread, toasted.
- 2 tbsp Butter.
- 1½ tbsp Olive oil.
- 1½ pounds Fresh or frozen bay scallops, thawed, rinsed and patted dry.
- 4 Cloves garlic, minced.
- ½ cup White wine.
- 2 tbsp Lemon juice.
- ¼ cup Chopped fresh flat-leaf parsley.
- 4 tbsp 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 the 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.
To make this as a pasta sauce, add 1 1/2 cups of heavy cream when adding the wine.