Savory Scallops

Directions

1. 1
   Thaw the scallops.
2. 2
   Heat your saute pan to medium high with a bit of butter and sear the scallops quickly for perhaps 90 seconds on a side.
3. 3
   (If you have a small pan or too many scallops, they will poach in the juices they release, rather than searing.
4. 4
   If you are using non-stick cookware, they will not brown so don't overcook them!
5. 5
   ).
6. 6
   Remove the cooked scallops and set aside.
7. 7
   Turn the heat down to medium and add the minced garlic.
8. 8
   When it browns and starts to smell nutty, deglaze the pan with the wine and reduce by half (or more for a thicker sauce).
9. 9
   Remove from heat and salt and pepper to your liking.
10. 10
    Add the parsley (or even cilantro), and swirl in the butter.
11. 11
    Pool the sauce on a plate, set the scallops on top of it, and serve with good crusty bread for soaking it up.