Steps

1. Thaw frozen scallops and pat them dry.
   🕒 01:21
2. Finely mince the garlic.
   🕒 01:47
3. Pluck the leaves from the parsley. Finely minced Italian parsley can also be used.
   🕒 01:52
4. Season the scallops with salt and pepper to taste.
   🕒 02:21
5. Heat a frying pan over high heat until very hot. Add olive oil to taste and butter to taste and melt.
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6. Add the scallops and sear quickly over high heat until golden brown on one side.
   🕒 02:49
7. Once seared, remove the scallops from the pan. Lightly wipe away excess oil and any burnt bits from the pan.
   🕒 03:37
8. Return the pan to the heat. Add white wine 100cc and let it reduce, scraping up any flavorful bits from the bottom of the pan where the scallops were.
   🕒 03:47
9. Reduce the sauce, being careful not to let it burn. Once slightly reduced, add the remaining butter and the minced garlic to release their aroma.
   🕒 04:32
10. Add the green olives 20g and capers 10g. Anchovies can also be added for extra flavor.
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11. Add the tomatoes 3 (you can leave the skins on) and the plucked parsley 10g, and cook until fragrant.
    🕒 05:13
12. Return the reserved scallops and any accumulated juices to the pan. Toss with the sauce over high heat to coat and finish cooking.
    🕒 05:27
13. Add lemon juice from 1/4 lemon to adjust the flavor. Adjust the amount of lemon to your preference.
    🕒 05:39
14. Plate and serve. Enjoy!
    🕒 06:08