Bay Scallops With Garlic Recipe

There's something about cooking scallops at home that feels luxurious and indulgent. That might be because they seem like the domain of restaurants and because they're not exactly the least expensive piece of seafood or shellfish you can buy. But they cook fast and aren't hard to cook at all. They just need a little tlc; because they cook so quickly, it also means it's very easy to overcook them. Scallops are typically labeled as either bay scallops or sea scallops. Bay scallops are much smaller, averaging about 100 per pound. Sea scallops are around three times larger, averaging about 30 per pound. Consequently, bay scallops need less time to cook; plus, they tend to be more tender and a bit sweeter. The scallops take very little preparation. Just toss them with some flour and chop the garlic. Since they cook in a matter of minutes, have all of the ingredients and meal items ready when you add the scallops to the pan. Avoid overcooking them, as they can become tough and rubbery when overcooked. A combination of garlic and olive oil makes the flavors in this dish similar to shrimp scampi and tastes great alongside a pot of rice or served atop angel hair pasta. The garnish of fresh chopped parsley adds flavor and color to the dish. Feel free to garnish the scallops with sliced green onion tops or chives if you like. Or sprinkle the scallops with shredded or grated parmesan cheese.