Peaches and cream pie with raspberry sauce on the side. Garnish with fresh mint leaves on special occasions. Making this dish is quick, simple, and delicious!
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons butter, softened
- 4 thick slices Italian bread, toasted
- 1 ½ tablespoons olive oil
- 1 ½ pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
- 4 cloves garlic, minced
- ½ cup white wine
- 2 tablespoons lemon juice
- ¼ cup chopped fresh flat-leaf parsley
- 4 tablespoons cold butter, cut into cubes
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
Instructions
- Spread 1/2 tablespoon softened butter onto one side of each piece of toast.
- Heat oil in a skillet over high heat. When oil begins to smoke, pour scallops into the pan; cook for 30 seconds without stirring.
- Toss scallops in the pan and stir in garlic. Cook and stir until fragrant, about 30 seconds. Stir in wine and lemon juice; bring to a boil and cook for 30 seconds. Stir in parsley and cold butter; remove from the heat. When butter melts, stir in cayenne, salt, and pepper.
- Spoon scallops over buttered toast and serve immediately.
- Turn this into a creamy scallop pasta sauce by adding 1 1/2 cups heavy cream when adding the wine in Step 3.
Nutrition Facts
| Calories | 528 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 1 g |
| Protein | 46 g |
| Saturated Fat | 12 g |
| Sodium | 781 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This was delish! Made it with the Crispy Parmesan-Crusted Brussel Sprouts!
Wow. Amazing. I only had 3/4 of a pound of scallops, but I kept the liquids the same since I like broth. OMG. I used Chef John’s Baguette recipe which is beyond words. Thank you Chef John. You made my pallet happy today!
These came out wonderfully… The scallops themselves didn’t hold a lot of the flavor however the toast did and the dish as a whole worked perfectly. As a bonus I had a lot of sauce left over so I put it in the refrigerator and a couple days later used it to marinate some chicken. Omg that was some of the best chicken I have ever had.
Made it as recipe said. Served over fettuccine noodles. Did not have to add cream. It was very good and we all enjoyed it. I will make it again. Thank you!
Smelled delicious couldn’t wait to try it Followed exactly even added the heavy cream but came out bland and watery but the bread was good
Plated these on top of garlic & butter toasted bread. Also added some heavy cream to the sauce! Delicious
Excellent, as followed. Added chopped asparagus and a shred of parmesan.
This is a very good recipe and I will definitely make this again. I rated it 4 stars because I couldn’t rate 4.5 and did make some changes from other reviewers suggestions and to adjust to our taste. As other reviewers recommended, you must have all your ingredients (and pasta or rice, if using instead of toast) ready to go because this comes together very quickly. I adjusted the lemon juice down to 1T and that was still a bit strong for us. Next time, I will only use 2t for our taste. I also thickened the sauce with 1-1/2 t of cornstarch added to some of the reserved wine I saved out for this purpose. Served the scallops and garlic sauce (did not add cream) over spaghetti and it was wonderful! Thank you, Chef John for another hit!!!
I made it exactly as written, except I put it over spaghetti. It was marvelous!! I willmake again.
Served over shiritake noodles instead of the bread to keep it lower in carbs. Delish!
Followed recipe. Family loved it. Perfect!
Wow – this was absolutely amazing. Made over pasta but now I really want to try it with the crusty bread. Also added a little extra wine and added a bit of cajun seasoning just to kick it up a bit. But so easy, and incredibly good!
Absolutely delicious and quick and easy.
Easy and delicious.
I love this. I know some folks like to change things right away but I like to try the recipe as is the first time. this one was very tasty. the only thing I did different was…my scallops were still just a bit frozen so I increased the cook time in all steps. I also saw recommendations to use half and half to make a sauce for pasta. I did save what “broth” was left to do that. I will freeze it and use it later. I would make this again!
i made it with dried chives instead of parsley soooo good! i will make it again ??
Simple, tasty, and easy to make once you’ve measured everything out.
I don’t cook, ever. But I followed these instructions and it turned out fantastic!!!! So perfect!
This recipe is as awful and I followed the recipe exactly! The only saving grace was the bread I used
Eliminated the bread dusty scallops with flour increased garlic by a clove Flour caused sauce to thicken was nice over couscous
I used Large scallops and served over risotto very good.