1 lb scallops (or one package from Wild for Salmon), thawed and dried with paper towel
2-3 tablespoons unsalted butter (more if needed)
2-3 cloves garlic, chopped
1 cup or so dry white wine
1-2 tablespoons parsley, chopped
Salt and pepper to taste
Heat a nonstick pan or cast iron skillet
Melt butter and place each scallop on pan, spacing each one
Sear scallop on each side, about 3-4 mins each until caramelized
Put seared scallops aside
Add garlic, white wine, salt and pepper to pan. Cook a couple of minutes.
Add scallops back into pan, and sprinkle with parsley
Serve on angel hair pasta, or rice!