Scallops In Garlic Butter
|Sliced almonds||3 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Garlic||5 Clove (25 gm), minced or pressed (large cloves)|
|Chopped parsley||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Sea scallops||1 1⁄2 Pound, rinsed and patted dry cut large ones in half|
Spread almonds on a baking sheet and toast in a 350° oven until golden about 6 minutes; set aside.
Melt butter in a wide frying pan over medium heat.
Add garlic, parsley, and lemon peel; cook, stirring, for about 1 minute.
Add scallops, a portion at a time do not crowd pan.
Cook, stirring, until scallops are just opaque in center; cut to test 3 to 5 minutes.
As scallops are cooked, transfer to a warm platter; keep warm.
When all scallops are done, top with almonds and serve immediately.