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| Bay Scallops with Garlic Parsley Butter Sauce |
"They say scent is the experience most carefully connected to memory don't forget, and that turned into definitely the case at the same time as making those garlicky, buttery bay scallops on toast. As waves of the fantastic aromas wafted up from the pan, they introduced back a flood of shiny memories of my first kitchen activity."
Ingredients :
- 4 thick slices Italian bread, toasted
- 2 tablespoons butter
- 1 half tablespoons olive oil
- 1 1/2 pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
- four cloves garlic, minced
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
- four tablespoons cold butter, cut into cubes
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 13M |
|---|
- Spread 1/2 tablespoon butter on one side of every piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over excessive warmth. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds with out stirring.
- Toss scallops in pan and stir in garlic. Cook and stir till aromatic, about 30 seconds.
- Stir wine and lemon juice into scallops, deliver to a boil, and cook dinner for approximately 30 seconds.
- Stir parsley and cold butter into scallops and get rid of from warmness. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve without delay.
Notes :
- To make this as a pasta sauce, upload 1 half cups heavy cream whilst adding the wine.
- Aluminum foil allows keep meals moist, ensures it chefs lightly, keeps leftovers fresh, and makes clean-up clean.
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