Garlicky Buttery Scallops
Supper in a minute, and so delicious. Savour the flavour of butter that's been infused with garlicky goodness, and the flavour and texture of crispy garlic chips, all drizzled over meaty scallops. This simple meal is quick to make, either for a special weekday meal or for guests, who will be impressed that you can whip up such a delicious meal in less than 10 minutes. Gives you time to enjoy a glass of wine! It's made exactly as it was found on bon appetit. Bon appetit!
More seafood flavours: Creamy Garlic Scallops, Grilled Fish with Potatoes, Olives and Onions, sMoroccan Salmon/Trout with Chermoula Sauce
Time: 15 minutes
Serves: 4
Ingredients
4 Tbsp. unsalted butter
6 garlic cloves, sliced
1 lb. dry sea scallops
Kosher salt
1 Tbsp. (or more) extra-virgin olive oil or vegetable oil
2 tsp. sherry vinegar or red wine vinegar
Freshly ground black pepper
Torn basil leaves (for serving)
Method
Melt the butter in a large skillet over medium heat.
Add the garlic and cook, swirling the pan occasionally and reducing the heat if the garlic is browning too quickly, until golden and the butter is foamy and lightly browned, about 5 minutes.
Transfer the garlic butter to a small bowl, scraping in all the browned bits. Wipe out the skillet.
Pat the scallops dry; season with salt. Heat the oil in same skillet over medium-high. Arrange the scallops in the pan, spacing evenly apart, and cook, undisturbed, swirling the pan occasionally and adding more oil if needed, until well browned underneath, about 5 minutes.
Turn the scallops over and cook just until golden on the other side and opaque in the middle, about 2 minutes. Transfer to a platter.
Stir the vinegar into the garlic butter; season with salt and pepper. Spoon over the scallops and top with basil.
Supper in a minute, and so delicious. Savour the flavour of butter that's been infused with garlicky goodness, and the flavour and texture of crispy garlic chips, all drizzled over meaty scallops. This simple meal is quick to make, either for a special weekday meal or for guests, who will be impressed that you can whip up such a delicious meal in less than 10 minutes. Gives you time to enjoy a glass of wine! It's made exactly as it was found on bon appetit. Bon appetit!
More seafood flavours: Creamy Garlic Scallops, Grilled Fish with Potatoes, Olives and Onions, sMoroccan Salmon/Trout with Chermoula Sauce
Time: 15 minutes
Serves: 4
Ingredients
4 Tbsp. unsalted butter
6 garlic cloves, sliced
1 lb. dry sea scallops
Kosher salt
1 Tbsp. (or more) extra-virgin olive oil or vegetable oil
2 tsp. sherry vinegar or red wine vinegar
Freshly ground black pepper
Torn basil leaves (for serving)
Method
Melt the butter in a large skillet over medium heat.
Add the garlic and cook, swirling the pan occasionally and reducing the heat if the garlic is browning too quickly, until golden and the butter is foamy and lightly browned, about 5 minutes.
Transfer the garlic butter to a small bowl, scraping in all the browned bits. Wipe out the skillet.
Pat the scallops dry; season with salt. Heat the oil in same skillet over medium-high. Arrange the scallops in the pan, spacing evenly apart, and cook, undisturbed, swirling the pan occasionally and adding more oil if needed, until well browned underneath, about 5 minutes.
Turn the scallops over and cook just until golden on the other side and opaque in the middle, about 2 minutes. Transfer to a platter.
Stir the vinegar into the garlic butter; season with salt and pepper. Spoon over the scallops and top with basil.