Lemon Garlic Butter Scallops #healthydinner #eat

Lemon Garlic Butter Scallops #healthydinner #eat

Less expensive than going out to an eatery and similarly in the same class as gourmet specialist made scallops! These fresh, container burned and succulent Lemon Garlic Butter Scallops are a definitive treat with regards to scallop plans! Fill in as a starter or fundamental, nothing softens in your mouth very like delicate fresh and rich scallops.

With such a significant number of shrimp plans on this site, it was high time I gave the mic over to scallops. What's more, what a formula to kick us off! You have all been sending in revealing to us the amount you adored this Garlic Butter Shrimp Scampi formula and this Lemon Garlic Butter Shrimp formula. Both are so like how we cook scallops, I needed to impart this one to you in time for Good Friday!

Only one of the numerous ways we adore our scallops! The vast majority are incredibly threatened to cook scallops, particularly in light of their high sticker price. Something you would prefer not to spend a lot of cash on just to have it go totally feed wire. But on the other hand that is the lovely thing about scallops. They are an extravagance and a sentiment of high end food washes over you when you have a bowl brimming with scallops and a glass of your preferred wine close by.

Lemon Garlic Butter Scallops #healthydinner #eat

Also try our recipe : Ham And Cheddar Crescent Roll-Ups #food #recipe

Ingredients :

  • 2 Tablespoons olive oil
  • 1 1/4 pounds (600 grams) scallops
  • 3 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
  • 2 tablespoons lemon juice
  • 1/4 cup chopped parsley

Instructions :

  1. If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
  2. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed). 
  3. 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 skillet and transfer to a plate.
  4. 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).
  5. Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
  6. Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley. 
  7. Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Post a Comment