becksellent

I like to chop a few cloves of garlic, sautee the garlic with extra virgin olive oil and 2 tbsp of butter/each 1/2 lb of scallops. When the garlic is lightly browned add about 1/2 C of dry white wine. Add the scallops and cook until they are transluent (4-5 minutes) on a medium-high heat. Put fresh parsley on top. I made…