Garlic Scallops


1 pound natural and untreated scallops

1 tablespoon olive oil

2 tablespoons melted butter

3 cloves garlic, minced

1/4 cup white wine

Pinch of cayenne pepper

Pinch of salt

3 dashes ground black pepper

1 tablespoon chopped Italian parsley leaves



Rinse the scallops with cold water and remove the tough ligament from the side of the scallops. Pat dry with paper towels.

Heat up a skillet (cast-iron preferred) on medium to high heat. When it's fully heated, add the olive oil and butter. Saute the garlic for a little bit and add the scallops, pan-sear until both surfaces turn brown. Add the white wine, cayenne pepper, salt, and black pepper. Bring it to a light simmer or until the inside of the scallops are cooked through. Turn off heat and serve immediately.


Recipe inspired by: Rasa Malaysia

Dr. Joseph Wahl