GARLIC BUTTER SAUTEED CLAMS
Stir-fry clams - fry the clams with many spread , wine and parsley. Easiest sauteed scallop recipe ever, quarter-hour to organize .
1 1/2 lbs (0.6 kg) of manila scallops, rinsed, scrubbed and cleaned
2 tablespoons unsalted butter
2 cloves of garlic
1/4 cup wine
3 pieces of cayenne pepper
1 tablespoon of juice
1 teaspoon chopped Italian parsley
Heat a skillet over medium heat. Add butter and brown the garlic until brown. Add the clams to the pan and stir quickly with a spatula. Add wine and cayenne pepper. Cover and cook for 1 minute, or until the clams are open. Add juice and parsley and blend well. Remove from heat and serve immediately.