Bay Scallops with Garlic Parsley Butter Sauce

Ingredients

• 1.5 pounds bay scallops fresh dry thawed rinsed
• 4 tablespoons butter cold cut into cubes
• 1 pinch cayenne pepper 
• 0.3 cup flat-leaf parsley fresh chopped
• 4 cloves garlic minced
• 4 servings salt and ground pepper black to taste
• 4 slices bread italian thick toasted
• 2 tablespoons juice of lemon 
• 1.5 tablespoons olive oil 
• 0.5 cup white wine 

Equipment

• frying pan

Directions

1. Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
2. Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
3. Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
4. Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
5. Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
6. Spoon scallops over buttered toast and serve immediately.