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Season 12 scallops with sea salt and freshly cracked black pepper on both sides
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Finely mince 1 clove of garlic, finely dice a 1/4 of an onion and finely chop 2 tablespoons of fresh parsley
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Heat a small non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil
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Once the oil get´s very hot add the scallops to the pan, add them in a circular design, like a clock, this ensures they all cook evenly, sear for 1 minute per side (the scallops I used where small, if you have bigger scallops sear for 2 minutes per side), once seared, remove the scallops from the pan and set aside
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Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left-overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half
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Add the seared scallops to a dish, drizzle the champagne sauce on top of the scallops and garnish the dish with the remainder of the fresh parsley
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Enjoy!