Parsley Butter Scallops Flambeed with Rum

Instructions

1. Pat the large sea scallops dry with paper towels to remove excess moisture.
2. Season both sides of the scallops with a pinch of salt and ground black pepper.
3. Heat a nonstick skillet over medium-high heat until hot.
4. Add the unsalted butter to the skillet and let it melt completely.
5. Add the minced garlic clove to the melted butter and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
6. Place the scallops in the skillet in a single layer, leaving space between each one.
7. Cook the scallops without moving them for about 2 minutes until the bottom is golden brown.
8. Flip the scallops carefully using tongs and cook the other side for 1 to 2 minutes until golden and cooked through.
9. Add the chopped fresh flat leaf parsley and fresh lemon juice to the skillet, stirring gently to combine with the butter and scallops.
10. Remove the skillet from heat and carefully For the dark rum over the scallops.
11. Using a long lighter or match, ignite the rum to flambe the scallops. Allow the flames to burn out naturally while gently swirling the pan to coat the scallops with the sauce.
12. Once the flames subside, transfer the scallops to a serving plate and spoon the parsley butter sauce over them.