Bay Scallops with Garlic Parsley Butter Sauce

Name: Bay Scallops with Garlic Parsley Butter Sauce
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams fresh or frozen bay scallops, thawed, rinsed and patted dry; 4 Tbsps cold butter, cut into cubes; 1 pinch cayenne pepper; 59 milliliters chopped fresh flat-leaf parsley; 4 cloves garlic, minced; 4 servings salt and ground black pepper to taste; 4 slices thick slices Italian bread, toasted; 2 Tbsps lemon juice; 2 Tbsps olive oil; 118 milliliters white wine

Bay Scallops with Garlic Parsley Butter Sauce requires around 13 minutes from start to finish. This main course has 408 calories, 23g of protein, and 25g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a pescatarian diet. If you have garlic, butter, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.

Ingredients you will need

Italian Bread

Butter

Spread

Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.

Ingredients you will need

Olive Oil

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.

Ingredients you will need

Scallops

Garlic

Equipment you will use

Frying Pan

Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.

Ingredients you will need

Lemon Juice

Scallops

Wine

Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.

Ingredients you will need

Cayenne Pepper

Black Pepper

Scallops

Parsley

Butter

Salt

Spoon scallops over buttered toast and serve immediately.

Ingredients you will need

Scallops

Toast

Equipment

Frying Pan

Ingredients

Servings:

680grams

fresh or frozen bay scallops, thawed, rinsed and patted dry 4Tbsps

cold butter, cut into cubes 1pinch

cayenne pepper 59milliliters

chopped fresh flat-leaf parsley 4cloves

garlic, minced 4servings

salt and ground black pepper to taste 4slices

thick slices Italian bread, toasted 2Tbsps

lemon juice 2Tbsps

olive oil 118milliliters

white wine

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Stonestreet Estate Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 36 dollars per bottle.