Scallops with Garlic and Parsley

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Ready In: 10 mins

Ingredients

3 oz - butter

3 cloves - garlic

16 - 20 - fresh scallops

2 tablespoons - chopped parsley

  - salt and pepper

Directions

1. To prepare the scallops for cooking, pat them dry and cut off the small side muscle, if present (normally it's removed by the fishmonger). Don't confuse this side muscle with the pink coral. The coral should be retained. This recipe is suitable for (1" - 1½") sea scallops rather than the small (½") bay scallops (queenies).
2. Melt the butter in a frying pan (skillet). Peel the garlic, slice in two lengthways and remove the white stem ("germ") from the centre then add the garlic to the pan and fry until browned. Discard the garlic but retain the butter.
3. Add the scallops to the pan and cook for 1 - 1½ minutes on each side over a medium-high heat. Sprinkle with parsley and salt and freshly ground pepper to taste. Pile into warmed individual serving dishes and serve with hot crusty French bread as a starter or with wild rice as a main course.