2 lbs. large sea scallops

4 cloves of garlic (chopped) plus 2 cloves (chopped)

5 tbsp. fresh grated ginger

1 cup of white wine (I use Barefoot Moscato White Wine.)

2 tsp. sea salt

1 tsp. dry parsley

olive oil


1. In a Ziploc bag put scallops, 4 cloves of chopped garlic, ginger and white wine. Refrigerate for at least 6 hours. Overnight is even better.

2. In a large skillet, put 2 tbs. of olive oil. Add 2 cloves of garlic and let brown for a minute.

3. Add scallops to skillet. Cook on both sides for about 4 minutes on each side. (Turn sooner if they start to brown to much.) Sprinkle with sea salt and dry parsley.

Serve hot.