1 lb scallops
2 tablespoons butter
2 garlic cloves, crushed
3 tablespoons chopped parsley
1⁄4 cup white wine (optional)
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 cup cream
Melt butter in a pan over medium-low heat; add the garlic, parsley, wine, salt and pepper. Simmer for 10 minutes.
Add the scallops, then simmer for another 5 minutes. While scallops are cooking, boil your favorite pasta as directed.
Once scalloped are slightly browned, stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops. Serve over your favorite pasta!