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Three-Minute Scallops

1 lb. PanaPescaŽ IQF Sea Scallops (20/30 count)
2 tbsp extra virgin olive oil
1 clove de-germed garlic, minced
1/4 cup dry white wine
1 tsp finely chopped fresh parsley
juice of 1/2 lemon

Heat olive oil in a medium sauté pan. Sweat garlic. Increase heat to high, add wine, parsley and lemon juice. Cover and cook for another minute. Add defrosted scallops, cook until they become firm and opaque.

Perfect served with aromatic rice, fine pasta or herbed couscous and a crispy vegetable.