Garlic Butter Seared Scallops Are Good
These toothsome Garlic Meuniere butter cooked Scallops ar honestly the most effective thanks to prepare scallops. I actually have tried different ways that and that they ar smart however no comparison to those delicacies. With simply one or two of ingredients and some minutes you'll cook sort of a head cook.
Being born in Missouri it looks arduous to believe that i used to be cited on food. My family traveled often (did I mention however blessed I am) and that i was introduced to some superb food at AN early age.
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| Garlic Butter Seared Scallops Are Good |
Mahi mahi, bonefish, kingfish, marlin, tuna and snapper ar all tasty fish that i used to be lucky enough to partake. Tasty and tender scallops, shrimp, dish and clams were a standard treat from southern Sunshine State.
Great food was the simplest way of life on behalf of me and my siblings. it's no marvel that these beautiful Garlic Meuniere butter cooked Scallops have found their approach on to my diary. Not solely ar they stunning however they style sort of a little of heaven. does one like seafood? have you ever ever tried scallops?
Ingredients:
- 1 1/4 lb sea scallops side muscle removed
- 1 1/2 tablespoons olive oil
- 3 tablespoons butter
- 1–2 cloves of garlic minced
- 2 tablespoon fresh lemon juice
- 1 1/2 tablespoons fresh chopped parsley
- Salt & pepper
Instructions:
- Pat the scallops dry with paper towels and sprinkle with a pinch of salt right before cooking.
- Add olive oil and 1 tablespoon butter to a large saute pan over medium high heat. Get the fat good and hot and almost to smoking point. Add scallops and sear for 1 1/2 -2 minutes on each side. They should have a golden crust on each side. Do not overcrowd the pan so if necessary cook in batches. As cooked remove to plate.
- Wipe out skillet. Add 2 tablespoons butter to same skillet over low heat. Add garlic and cook until fragrant; about 1 minute. Add lemon juice and return scallops to pan. Warm scallops for 1-2 minutes; turning several times to get them in the lemon butter. Sprinkle with parsley, salt and pepper to taste and serve immediately.
