lemon, garlic and cilantro scallops

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.

Easy peasy.