Divine Garlic Parsley Butter Sauce for Succulent Bay Scallops

1. Spread 1/2 tablespoon softened butter onto one side of each piece of toast.

2. Heat oil in a skillet over high heat. When oil begins to smoke, pour scallops into the pan; cook for 30 seconds without stirring.

3. 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.

4. Spoon scallops over buttered toast and serve immediately.

   

Tips

Turn this into a creamy scallop pasta sauce by adding 1 1/2 cups heavy cream when adding the wine in Step 3.