A quick and easy recipe for bay scallops with a garlicky, lemon-butter-caper sauce that can be whipped up in minutes!
In a large pan, heat olive oil and 1 tbl of butter over medium high heat. (Make sure pan is large enough so that all scallops can lay in a single layer)
Add sliced garlic and cook until fried crisp, about 2 minutes. Using a slotted spoon, remove and set aside to drain on a paper towel.
Add bay scallops in a single layer into the garlic infused oil-butter mixture. Being careful not to stir or move the scallops around for 1 minute. After this time, flip scallops or shake pan to quickly brown the other side. (1 min)
Using a slotted spoon, remove scallops and set aside on a plate.
Into the same pan, add the wine (or broth), lemon juice, parsley, remaining butter and capers. Stir and let simmer about 1 minute. Remove from heat, add scallops back into the pan, and gently toss to coat.
Top with crispy garlic chips and serve! I think it's great with a side of sauteed spinach to soak up all that yummy sauce.