Savory Scallops

Ingredients

• 4-5 large scallops
• 1 garlic clove
• 1/2 cup white wine
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons butter
• salt and pepper, to taste

Directions

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. (If you have a small pan or too many scallops, they will poach in the juices they release, rather than searing. If you are using non-stick cookware, they will not brown so don't overcook them!).

3. 3

   Remove the cooked scallops and set aside.

4. 4

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

5. 5

   When it browns and starts to smell nutty, deglaze the pan with the wine and reduce by half (or more for a thicker sauce).

6. 6

   Remove from heat and salt and pepper to your liking.

7. 7

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

8. 8

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