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My review
Bay Scallops with Garlic Parsley Butter Sauce
56k
Chef John
"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."
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Ingredients
13 m servings 528Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- 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.
Footnotes
- 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
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Reviews
Read all reviews 3446 Ratings
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Most helpful positive review
5/13/2012
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 s...
Most helpful critical review
7/31/2013
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...
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5/13/2012
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 s...
4/28/2012
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 ...
1/21/2014
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 s...
5/12/2012
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 mi...
6/11/2012
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...
7/19/2014
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 scallop...
6/20/2013
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...
7/31/2013
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...
4/16/2013
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 light...