Ingredients:

  • 1 pound (450g) large sea scallops, patted dry
  • 6 tablespoons (85g) unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/4 cup (30g) dry white wine (like Sauvignon Blanc or Pinot Grigio), optional
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper, to taste
  • Crusty bread, for serving (optional, for soaking up the glorious sauce)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Melt 4 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and red pepper flakes (if using) and cook until fragrant (about 1 minute). Stir in the white wine (if using) and lemon juice, and simmer for 1 minute. Remove from heat and stir in the chopped parsley.
  3. Pat the scallops very dry with paper towels.
  4. Place the remaining 2 tablespoons of butter in the baking dish and melt it in the preheating oven for 2-3 minutes. Remove the dish from the oven and arrange the scallops in a single layer.
  5. Pour the garlic butter sauce evenly over the scallops. Season with salt and pepper. Bake for 12-15 minutes, or until the scallops are opaque and cooked through.
  6. Garnish with extra parsley (if desired) and serve immediately. Offer crusty bread for soaking up the delicious sauce.