2lbsMSC Certified sea scallopslook for the MSC blue fish label
salt and pepper
Instructions
For the cream sauce
In a medium sauce pan, over medium heat add the butter and garlic. Saute for about 1-2 minutes or just right before the garlic begins to brown.
Deglaze with the wine, turn heat to medium and reduce until half the liquid is gone.
Add the parsley, red pepper flakes, and cream. Turn the heat to low and simmer until the cream thickens. About 4-6 minutes. Set aside while you cook the scallops.
For the scallops
Rinse the scallops, pat with a paper towel until dry and season both sides with a little sea salt and pepper.
In a cast iron pan, over medium high heat, heat the butter and olive oil for a minute or two (or until the pan sizzles when you add a drop or two of water).
Add the scallops, careful not to overcrowd the pan, and cook until opaque. This is takes about two minutes on each side (depending on the size of scallop.
Pour the garlic cream sauce over the scallops and serve.