Scallops in Garlic Cream Sauce
1 lbscallops (i use bay scallops, but sea scallops would work just fine - just be sure to have at least one per person)
2 clovegarlic, crushed
3 Tbspchopped parsley
2scallions (green onions), sliced thinly
1/4 cwhite wine (optional)
1/2 tspblack pepper
How to Make Scallops in Garlic Cream Sauce
- Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
- Add the scallops; simmer for another 5 minutes.
- Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
- Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.