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Scallops come one of two ways: wet or dry. Ask at the fish counter for dry scallops, which are in their natural state, have a milder, purer flavor than wet scallops, and sear beautifully.

Recipe by Coastal Living June 2015

Gallery

Credit: Stephen Devries; Styling: Marian Cooper Cairns

Recipe Summary test

hands-on:
7 mins
total:
7 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle scallops with salt and pepper. Heat butter in a large skillet over medium-high heat; add garlic, and sauté 30 seconds. Add scallops; cook 3 minutes, shaking pan occasionally. Remove from heat, cover, and let stand 1 minute. Stir in parsley. Serve with lemon wedges, if desired.

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