Bay Scallops with Garlic Parsley Butter Sauce

Ingredients

• 2 tablespoons butter, softened
• 4 thick slices Italian bread, toasted
• 1.5 tablespoons olive oil
• 1.5 pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
• 4 cloves garlic, minced
• 0.5 cup white wine
• 2 tablespoons lemon juice
• 0.25 cup chopped fresh flat-leaf parsley
• 4 tablespoons cold butter, cut into cubes
• 1 pinch cayenne pepper
• salt and ground black pepper to taste

Steps

1. Gather all ingredients.
2. Spread 1/2 tablespoon softened butter onto one side of each piece of toast.
3. Heat oil in a skillet over high heat. When oil begins to smoke, pour scallops into the pan; cook for 30 seconds without stirring.
4. Toss scallops in the pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
5. Stir in wine and lemon juice; bring to a boil and cook for 30 seconds.
6. Stir in parsley and cold butter; remove from the heat.
7. When butter melts, stir in cayenne, salt, and pepper.
8. Spoon scallops over buttered toast and serve immediately.