Ingredients

• 2 tablespoons butter , softened
• 4 thicks 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 cups white wine
• 2 tablespoons lemon juice
• 0.25 cups chopped fresh flat-leaf parsley
• 4 tablespoons cold butter , cut into cubes
• 1 pinch cayenne pepper
• salt and ground black pepper to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Spread 1/2 tablespoon softened butter onto one side of each piece of toast.
3. 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. 4 Toss scallops in the pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
5. 5 Stir in wine and lemon juice; bring to a boil and cook for 30 seconds.
6. 6 Stir in parsley and cold butter; remove from the heat.
7. 7 When butter melts, stir in cayenne, salt, and pepper.
8. 8 Spoon scallops over buttered toast and serve immediately.

Nutrition per serving