The subtle taste of scallops is heightened by a light butter-wine sauce. Serve with pan gallego (sourdough bread) or boiled potatoes.
4 tbsp. (1/2 stick) butter
2 garlic cloves, finely chopped
3 tbsp. finely chopped parsley
2 tbsp. breadcrumbs
1 cup white wine (preferably a Ribeiro)
1 1/2 to 2 lb. jumbo scallops
Salt and freshly ground black pepper
1. In a large nonstick skillet, melt butter over medium heat. Add garlic and parsley and cook for 7 minutes.
2. Add breadcrumbs, wine, and scallops. Cover and simmer another 7 minutes. Add salt and pepper to taste.