Creamy Garlic Scallops
Treat yourself once in a while to delicious, meaty scallops. This recipe, taken almost exactly from Cafe Delights is very easy, quick and good-looking. Because you, too, can make a restaurant-worthy dinner.
See the Note at the bottom for a method to keep steamed vegetables from overcooking.
More fish and seafood recipes: Trout with Garlic Lemon Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Serves 4
Time: 10-12 minutes
Ingredients
2 tablespoons olive oil or unsalted butter
1 1/4 pounds (600 grams) scallops
2 tablespoons unsalted butter, divided
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
Salt and fresh ground black pepper to taste
1/4 cup dry white wine or broth (optional)
1 cup heavy cream (light, full fat or thickened cream. For a lower fat option, use evaporated milk)
1 tablespoon lemon juice
1/4 cup chopped parsley
Method
If the scallops are frozen, thaw them in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat them dry with paper towels.
Heat the olive oil or butter in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan. Work in batches if needed.
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from the skillet and transfer to a plate.
Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
Pour in the wine or broth and bring to a simmer for 2 minutes or until the wine reduces by about half. Add the cream and allow to simmer until slightly thickened.
Remove the pan or skillet from the heat; stir in the lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
Serve over rice, rice noodles, pasta, quinoa or other grain or garlic bread. Steamed vegetables such as broccoli, zucchini noodles or cauliflower make good accompaniments.
Note: Steam your vegetables by putting them into a saucepan, covering them with boiling water and a lid and letting them sit for 2-5 minutes. Test the vegetables for doneness. If necessary, change the water and let sit for another moment. Using this method keeps the vegetables from becoming overcooked and limp.
Treat yourself once in a while to delicious, meaty scallops. This recipe, taken almost exactly from Cafe Delights is very easy, quick and good-looking. Because you, too, can make a restaurant-worthy dinner.
See the Note at the bottom for a method to keep steamed vegetables from overcooking.
More fish and seafood recipes: Trout with Garlic Lemon Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Serves 4
Time: 10-12 minutes
Ingredients
2 tablespoons olive oil or unsalted butter
1 1/4 pounds (600 grams) scallops
2 tablespoons unsalted butter, divided
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
Salt and fresh ground black pepper to taste
1/4 cup dry white wine or broth (optional)
1 cup heavy cream (light, full fat or thickened cream. For a lower fat option, use evaporated milk)
1 tablespoon lemon juice
1/4 cup chopped parsley
Method
If the scallops are frozen, thaw them in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat them dry with paper towels.
Heat the olive oil or butter in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan. Work in batches if needed.
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from the skillet and transfer to a plate.
Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
Pour in the wine or broth and bring to a simmer for 2 minutes or until the wine reduces by about half. Add the cream and allow to simmer until slightly thickened.
Remove the pan or skillet from the heat; stir in the lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
Serve over rice, rice noodles, pasta, quinoa or other grain or garlic bread. Steamed vegetables such as broccoli, zucchini noodles or cauliflower make good accompaniments.
Note: Steam your vegetables by putting them into a saucepan, covering them with boiling water and a lid and letting them sit for 2-5 minutes. Test the vegetables for doneness. If necessary, change the water and let sit for another moment. Using this method keeps the vegetables from becoming overcooked and limp.