Garlic Lemon Butter Seared Scallops


  • Pat the scallops dry wíth paper towels and sprínkle wíth a pínch of salt ríght before cookíng.
  • Add olíve oíl and 1 tablespoon butter to a large saute pan over medíum hígh heat. Get the fat good and hot and almost to smokíng poínt. Add scallops and sear for 1 1/2 -2 mínutes on each síde. They should have a golden crust on each síde. Do not overcrowd the pan so íf necessary cook ín batches. As cooked remove to plate.
  • Wípe out skíllet. Add 2 tablespoons butter to same skíllet over low heat. Add garlíc and cook untíl fragrant; about 1 mínute. Add lemon juíce and return scallops to pan. Warm scallops for 1-2 mínutes; turníng several tímes to get them ín the lemon butter. Sprínkle wíth parsley, salt and pepper to taste and serve ímmedíately.


If using frozen scallops they should be completed thawed.
Let scallops rest for 5 minutes at room temperature.
Make sure the scallops have been dried thoroughly.
Scallops cook very quickly and become tough and chewy if overcooked.
Scallops become opaque when cooked through

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