Chef Casey Cunningham from Matt’s Fish Camp joins Jimmy and Lisa to cook sauteed scallops.
Ingredients:
- 1/2 lb. sea scallops
- 1/4 cup white wine
- 1/4 cup roasted garlic
- 1 thin lemon slice
- 1/2 t. chopped parsley
- 2 T. unsalted butter
- pinch crushed red pepper
- salt & black pepper
