Bay Scallops with Garlic Parsley Butter Sauce

They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.

• Preparation Time: 10 mins
• Cooking Time: 3 mins
• Total Time: 13 mins
• Calories: 528 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1 ½ tablespoons olive oil
• 1 pinch salt and ground black pepper to taste
• 4 cloves garlic, minced
• ½ cup white wine
• 1 pinch cayenne pepper
• ¼ cup chopped fresh flat-leaf parsley
• 4 thick slices Italian bread, toasted
• 1 ½ pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
• 4 tablespoons cold butter, cut into cubes

Recipe Instructions

Step 1

Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.

Step 2

Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.

Step 3

Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.

Step 4

Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.

Step 5

Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.

Step 6

Spoon scallops over buttered toast and serve immediately.