Bay Scallops with Garlic Parsley Butter Sauce

4 thick slices Italian bread, toasted

2 tablespoons butter

1 ½ tablespoons olive oil

1 ½ pounds fresh or frozen bay scallops, thawed, rinsed and patted dry

4 cloves garlic, minced

½ cup white wine

2 tablespoons lemon juice

¼ cup chopped fresh flat-leaf parsley

4 tablespoons cold butter, cut into cubes

1 pinch cayenne pepper

salt and ground black pepper to taste

Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.

Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.

Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.

Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.

Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.

Spoon scallops over buttered toast and serve immediately.