They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.

Recipe Summary

prep:
10 mins
cook:
3 mins
total:
13 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

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

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

  • Spoon scallops over buttered toast and serve immediately.

Cook's Note

To make this as a pasta sauce, add 1 1/2 cups heavy cream when adding the wine.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

528 calories; protein 45.7g; carbohydrates 24.6g; fat 25g; cholesterol 148.5mg; sodium 780.5mg. Full Nutrition
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Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/14/2012
I made this tonight as a mothers day dinner and followed the recipe exactly. The only thing I did differently was cook shrimp with the scallops and instead of eating on bread I served it in my seafood alfredo. The scallops came out SO tender and flavorful! I was actually quite shocked at how good these came out given the fact that I have NEVER made scallops before. Such an easy recipe all you need to do is follow the cooking instructions exactly. Even the shrimp came out amazing! My family loved this and my boyfriend said these were awesome! He already went and put more scallops on the shopping list for next time! Read More
(43)

Most helpful critical review

Rating: 3 stars
08/01/2013
I added 1 cup of heavy cream to create a pasta sauce, as was suggested in the note by the chef, and I served it over zucchini noodles. The sauce was thin and runny, but ridiculously tasty. I would recommend making the sauce separately from the scallops so that it has time to reduce and thicken, and you are able to get more of a sear on your scallops. Also, if you're considering using zucchini noodles, I recommend against long, thick strips (like fettucine) and opt for thinner slicing (like angel hair). Thick zucchini noodles fight against the small scallops and don't soak up enough sauce. Read More
(5)
58 Ratings
  • 5 star values: 41
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
05/14/2012
I made this tonight as a mothers day dinner and followed the recipe exactly. The only thing I did differently was cook shrimp with the scallops and instead of eating on bread I served it in my seafood alfredo. The scallops came out SO tender and flavorful! I was actually quite shocked at how good these came out given the fact that I have NEVER made scallops before. Such an easy recipe all you need to do is follow the cooking instructions exactly. Even the shrimp came out amazing! My family loved this and my boyfriend said these were awesome! He already went and put more scallops on the shopping list for next time! Read More
(43)
Rating: 5 stars
04/28/2012
Wonderful, easy and absolutely perfect. I have made this twice first as an appetizer served on the toasted bread. Then I made it to serve over pasta as noted at the bottom of the recipe. For the appetizer 1 1/2 of bay scallops is a lot for 4 servings but as a main dish it was perfect. Make sure you have everything prepped and ready as this cooks really fast and make sure your pan is smoking hot to quickly sear the scallops. The only thing I did differently is to use garlic olive oil on the bread and I toasted the bread in a cast iron skillet. For the pasta dish I added some Parmesan cheese to the top of each serving. Enjoy! Read More
(34)
Rating: 5 stars
01/22/2014
Its so ridiculous when people say I made this recipe exactly as written except I used blah blah blah... then you didn't make the recipe exactly as written now did you??!!! I don't think people should be able to give a review until they have made it true to the recipe, then make it again and come back toe with the revisions. Thank you. PS. This one was great. Next time I will do my revisions to make it even better! :) Read More
(28)
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Rating: 5 stars
05/12/2012
This recipe is excellent. I had large scallops and they turned out perfect. Severed them with potatoes sliced potatoes long way drench in olive oil and dredge in bread crumbs bake 450 for 30 min. and with a salad. YUMMY Read More
(25)
Rating: 5 stars
06/11/2012
Incredible! and EASY! Quick to prepare and tastes like you went all out. I used the tip of adding the heavy cream at the end just until thickened and served over angel hair pasta. Finish with a sprinkle of romano cheese. Read More
(7)
Rating: 4 stars
09/26/2015
This is a winner. Comes together quickly so it's a great choice when entertaining. I served it on a bed of rice since the sauce is a abit thin but sooo flavorful. This time I removed the scallops to prevent overcooking and thickened the sauce with just a little corn starch and water. Returned the scallops to pan for a quick warm up. A little Old Bay sprinkled on top when serving added an extra layer of flavor. This recipe is all about simple and delicious. Read More
(6)
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Rating: 5 stars
06/20/2013
This was fantastic. Prepared exactly as stated the scallops are delicious. In order to prevent super soggy bread use a dense bread and make sure it is well toasted. I highly recommend this recipe either as an appetizer or a meal. Read More
(5)
Rating: 3 stars
07/31/2013
I added 1 cup of heavy cream to create a pasta sauce, as was suggested in the note by the chef, and I served it over zucchini noodles. The sauce was thin and runny, but ridiculously tasty. I would recommend making the sauce separately from the scallops so that it has time to reduce and thicken, and you are able to get more of a sear on your scallops. Also, if you're considering using zucchini noodles, I recommend against long, thick strips (like fettucine) and opt for thinner slicing (like angel hair). Thick zucchini noodles fight against the small scallops and don't soak up enough sauce. Read More
(5)
Rating: 4 stars
04/16/2013
Very good with pasta for dinner. Things I changed are using 2/3 cup wine and reducing the wine for 10 min before using. I also just used the sauce with out the cream over the pasta it was lighter and very yummy. I cut up the Italian bread for dunking and served with a salad. Read More
(4)
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