This concept is 100% perfect, the only things I ended up changing here were ratios and the order of adding ingredients. Serve it with any crusty bread on a build your own crostini platter. Most recently I used Greek Braid Bread, but I’ve used sourdough and french baguettes too. I’ve been accompanying it with a bowl of bruschetta topping (tomatoes, garlic, basil, mozzarella) or whipped feta to create a full dinner. If you happen to have truffle salt I do recommend using that instead of sea salt to make this a bit more bougie.

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This also comes together very quickly and easily for how fancy and special it feels, I would call it a great date night dinner option.

Serves: 2

Ingredients

3 tablespoons unsalted butter

6 garlic cloves

3/4 pound bay scallops, roughly minced

1/4 cup dry white wine

1/2 teaspoon red pepper flakes

1/4 cup chopped parsley

Zest of one lemon

Salt and pepper

Instructions

• Make sure your scallops are fully defrosted and patted dry.
• Melt butter over medium-low heat, letting it go until it just starts to brown then add garlic.
• When garlic is barely golden add the scallops and saute until browned. Add wine and reduce heat to low, reducing liquid slightly. Add red pepper flakes and a pinch of salt and pepper to taste, stir.

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• Remove from heat and stir in parsley and lemon zest. You can also add a squeeze of lemon at the end or reserve some parsley to sprinkle decoratively on top.