1/2 lb. jumbo sea scallops
1 tsp. fresh garlic, chopped
1/2 tsp. salt
1 tbsp. fresh parsley, chopped
blue cheese
2 tbsp. olive oil
2 cup heavy cream
1 tsp. black pepper
1 pinch cayenne pepper

Saute scallops in olive oil and garlic approx. 2 minutes. Add heavy cream and bring to a light boil. Add seasonings and blue cheese crumbles. Stir until thickened.

Suggestions:
Serve over pasta for entree or with garlic bread for an appetizer.

Serves 2