INGREDIENTS
1 lb scallops
1 TBSP. olive oil
2 TBSP. melted butter
5 cloves garlic, minced
1/4 cup white wine
Pinch of cayenne pepper
Pinch of salt
3 dashes ground black pepper
1 TBSP. chopped Italian parsley leaves
DIRECTIONS
Rinse the scallops with cold water and remove the tough ligament from the side of the scallops. Pat dry with paper towels.
Heat a skillet (cast-iron preferred) on medium-to-high heat.
Add the olive oil and butter and saute the garlic (do not overcook garlic or it becomes bitter)
Add scallops and pan-sear until both surfaces turn brown.
Add white wine, cayenne pepper, salt and black pepper.
Bring to a light simmer or until the inside of the scallops are cooked through.
Serve immediately.
