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Scallops with Garlic and Parsley
Rinse scallops and pat dry.
Rinse parsley, shake dry and chop. Peel garlic and chop. Sauté garlic in 2 tablespoons oil until translucent, stir in parsley, season with sea salt and white pepper and keep warm.
Slowly fry scallops in butter and 1 tablespoon oil on both sides for about 2 minutes. Lightly season scallops with sea salt and white pepper.
Arrange scallops on warmed mussel shell. Top scallops with parsley mixture and sprinkle with red pepper flakes to serve.