Savory Scallops

1. 1

   Thaw the scallops.

2. 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. 3

   (If you have a small pan or too many scallops, they will poach in the juices they release, rather than searing.

4. 4

   If you are using non-stick cookware, they will not brown so don't overcook them!

5. 5

   ).

6. 6

   Remove the cooked scallops and set aside.

7. 7

   Turn the heat down to medium and add the minced garlic.

8. 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. 9

   Remove from heat and salt and pepper to your liking.

10. 10

    Add the parsley (or even cilantro), and swirl in the butter.

11. 11

    Pool the sauce on a plate, set the scallops on top of it, and serve with good crusty bread for soaking it up.

* Per serving · 4 servings · Values may vary.

No additional tips available.