Scallops are a delicacy that can turn any meal into a gourmet experience. Their sweet, tender flesh is perfect for a variety of cooking methods, making them a versatile option for seafood lovers. Here’s an easy recipe that highlights the natural flavor of scallops while adding a touch of sophistication to your table.
Ingredients
- 1 pound fresh scallops
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup white wine or chicken broth
- 1 tablespoon lemon juice
- Fresh parsley, chopped for garnish
- Salt and pepper to taste
Instructions
- Prepare the Scallops: Start by patting the scallops dry with a paper towel to remove any excess moisture. Season both sides with salt and pepper.
- Sear the Scallops: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and the skillet is hot, place the scallops in the pan, ensuring they aren’t touching each other. Sear for 2-3 minutes on each side until they are golden brown and opaque in the center. Remove the scallops from the skillet and set them aside.
- Make the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine or chicken broth, and let it simmer for 1-2 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly. Add the lemon juice and the remaining tablespoon of butter, stirring until the butter is melted and the sauce is smooth.
- Serve: Return the scallops to the skillet, spooning the sauce over them to coat. Cook for an additional minute, just until the scallops are warmed through. Garnish with chopped parsley and serve immediately, perhaps alongside a fresh salad or over a bed of risotto.
Tips for Cooking Perfect Scallops
- Don’t Overcook: Scallops cook quickly and can become rubbery if overcooked. Aim for a golden crust on the outside with a tender center.
- Dry the Scallops: Moisture is the enemy of a good sear. Patting the scallops dry ensures they get a nice brown crust.
- Use a Hot Pan: A hot skillet is key to getting a good sear on the scallops. Let the oil and butter heat until they are just about to smoke before adding the scallops.
Best of luck creating this magnificent dish in your own kitchen.
Image: epicurious
