Bay Scallops with Garlic Parsley Butter Sauce

Name: Bay Scallops with Garlic Parsley Butter Sauce
Total time: 15
Yield: 4
Ingredients: 2 tablespoons butter, softened; 4 thick slices Italian bread, toasted; 1.5 tablespoons olive oil; 1.5 pounds fresh or frozen bay scallops, thawed, rinsed and patted dry; 4 cloves garlic, minced; 0.5 cup white wine; 2 tablespoons lemon juice; 0.25 cup chopped fresh flat-leaf parsley; 4 tablespoons cold butter, cut into cubes; 1 pinch cayenne pepper; salt and ground black pepper to taste

Recipe by John Mitzewich from allrecipes.com

Appetizer 15 Mins.

Ingredients

4 servings

•

2 tablespoons butter, softened
•

4 thick slices Italian bread, toasted
•

1.5 tablespoons olive oil
•

1.5 pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
•

4 cloves garlic, minced
•

0.5 cup white wine

•

2 tablespoons lemon juice
•

0.25 cup chopped fresh flat-leaf parsley
•

4 tablespoons cold butter, cut into cubes
•

1 pinch cayenne pepper
•

salt and ground black pepper to taste

Instructions

Spread 1/2 tablespoon softened butter onto one side of each piece of toast.
Heat oil in a skillet over high heat. When oil begins to smoke, pour scallops into the pan; cook for 30 seconds without stirring.
Toss scallops in the pan and stir in garlic. Cook and stir until fragrant, about 30 seconds. Stir in wine and lemon juice; bring to a boil and cook for 30 seconds. Stir in parsley and cold butter; remove from the heat. When butter melts, stir in cayenne, salt, and pepper.
Spoon scallops over buttered toast and serve immediately.