Jean Anderson's Scallops, Algarve Style

1. 1

   Stir-fry the scallops and garlic in the oil in a large, heavy skillet over high heat for three to four minutes -- just until they begin to color and have released their juices.

2. 2

   With a slotted spoon, place the scallops in a bowl and reserve them.

3. 3

   Add lemon juice and cayenne to the skillet and boil with the scallop juices about two minutes until they have reduced to a glaze.

4. 4

   Return the scallops to the skillet together with any juices that may have accumulated in the bowl and toss a minute or two over high heat.

5. 5

   Add the coriander, toss again and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.