Gather all ingredients.

Spread 1/2 tablespoon softened butter onto one side of each piece of toast.

Heat oil in a skillet over high heat. When oil begins to smoke, pour scallops into the pan; cook for 30 seconds without stirring.

Toss scallops in the pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.

Stir in wine and lemon juice; bring to a boil and cook for 30 seconds.

Stir in parsley and cold butter; remove from the heat.

When butter melts, stir in cayenne, salt, and pepper.

Spoon scallops over buttered toast and serve immediately.