1. Heat the olive oil in a cast-iron frying pan over medium heat.
Sprinkle the pan evenly with the red pepper flakes and sea salt.
Sear the scallops on one side to brown, about 3 to 4 minutes.
2. Add the garlic; flip scallops over and brown the other side for 2
to 3 minutes.
3.Pull out scallops, add the cream and wine and simmer for 2 to 3
minutes to reduce the liquid slightly. Add water and cornstarch
together and add to cream. Add spices once it starts to thicken.
4. Add scallops back to pot, top with cilantro. Add parmesan
cheese. Serve with thick slices of baguette for dipping in the sauce.
Originally Submitted
10/5/2014
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