Pretty simple recipe.
I used 1/2 pound of Peruvian bay scallops from Pescatore in Grand Central.
First I pureed about 5-6 cloves of garlic, the juice of one large lemon and a handful of fresh cilantro in my blender.
I melted butter in a sautee pan and sprinkled a little florida seasoned pepper from Penzy's on top till it was aromatic and the butter browned.
I added the scallops in and browned them on each side.
Removed the scallops, deglazed the pan with a little white wine (pinot grigio this time).
Then I added some of my cilantro mixture and cooked till well combined.
I briefly put the scallops back in the pan then poured the whole thing into a bowl.
I drizzled some leftover lemon-cilantro-garlic sauce from the blender on top then garnished with a few pieces of cilantro.
The bread is garlic bread from Fairway.