Rating: 4.5 stars 4.5
61 Ratings
  • 5 star values: 44
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

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

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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