Step 1

Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.

Step 2

Heat up a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don't overcook them. Remove and set aside.

Step 3

On the same skillet, add the garlic and saute. Add a little bit of olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit.

Step 4

Add the scallops back into the skillet, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.