Ingredients
1 kg NZ scallops, roe intact
SIDS SALT & PEPPER
2 tbsp rice bran oil
2 tbsp melted butter
4 cloves garlic minced
6 tbsp heavy whipping cream
½ cup water
4 tbsp white wine or Japanese cooking saké
¼ tsp cayenne pepper
Salt to taste
2 tsp chopped parsley leaves
Directions
Rinse the scallops, pat dry with paper towels. Season with SIDS SALT & PEPPER.
Heat up a frypan with oil and butter. Pan-sear the scallops on both sides until just browned, but don't overcook them. Remove and set aside.
On the same pan, add the garlic and sauté. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the pan, add the chopped parsley leaves.
Turn off heat and serve immediately.
