Using the
same pan with the
same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the
sauce a ton
of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup
of Spanish Cava (or any other
type of sparkling wine), 1 tablespoon
of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon
of fresh lemon juice, after a total
of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the
sauce should have reduced by half