Bay Scallops With Garlic Parsley Butter Sauce

Name: Bay Scallops With Garlic Parsley Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick slices Italian bread, toasted; 2 tablespoons butter; 1 1/2 tablespoons olive oil; 1 1/2 pounds fresh or frozen bay scallops, thawed, rinsed and patted dry; 4 cloves garlic, minced; 1/2 cup white wine; 2 tablespoons lemon juice; 1/4 cup chopped fresh flat-leaf parsley; 4 tablespoons cold butter, cut into cubes; 1 pinch cayenne pepper; salt and ground black pepper to taste

Servings: persons

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

1
Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
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.
3
Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
4
Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
5
Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
6
Spoon scallops over buttered toast and serve immediately.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 thick slices Italian bread, toasted, 2 tablespoons butter, 1 1/2 tablespoons olive oil, 1 1/2 pounds fresh or frozen bay scallops, thawed, rinsed and patted dry, and more.

Yes, Bay Scallops With Garlic Parsley Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!