Few tablespoons olive oil
1 1/4 pounds Wild Baja bay scallops
4 large cloves fresh garlic, or 1 heaping tablespoon pre-crushed garlic
3 tablespoons unsalted butter
Salt and pepper to taste
2 tablespoons lemon juice
1/4 cup dry white wine
1/4 cup chopped parsley (optional, but definitely recommended)
Place frozen scallops in cold water for up to 20 minutes until they’re thawed completely, or thaw your scallops overnight in the refrigerator. To dry scallops, pat them with a paper towel.
Step 1: Pour olive oil in the pan over medium-high heat, and allow the oil to heat for a minute or two before placing the first scallop in the pan.
Step 2: Put one scallop in the pan. It should start to sizzle immediately. If the scallop does not start to sizzle, wait to place any other scallops in the pan.
Step 3: Put the other scallops in the pan so they’re about an inch apart from each other, then allow them to sizzle for 2 to 3 minutes. Season them with salt and pepper as they heat up in the pan.
Step 4: Flip the scallops and allow them to cook in the pan for another 2 to 3 minutes.
Step 5: Transfer the hot scallops to a plate. They should be lightly browned on both sides and should be cooked all the way through.
Step 6: Place butter in the hot pan and allow the butter to melt. Add garlic to the pan and allow to simmer for about a minute. Add wine and simmer it until it reduces by half. Add lemon juice and heat it well.
Step 7: Place scallops back in the pan. Re-heat the scallops and sprinkle with parsley.
Step 8: Serve over pasta, rice, or over steamed vegetables.