Scallops With Lime And Cilantro

1. 1

   In a small saucepan heat a little olive oil and cook the garlic until golden, then add the white wine and cook for a couple minutes, until slightly reduced. Add the chicken broth and bring to a simmer. Squeeze in the lime juice, add the cilantro, and taste and adjust seasoning. Keep warm while you cook the scallops.

2. 2

   Toss scallops in a bowl with a tablespoon of olive oil and a little salt and pepper. Heat a heavy frying pan over high heat. When the pan is very, very hot, add the scallops and cook very quickly, shaking and stirring, until they are barely golden on the outside and warm within. This will take one to two minutes - no more.

3. 3

   Divide the scallops between two pasta bowls and pour the broth over them.

* Per serving · 4 servings · Values may vary.