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daisi - September 8, 2011

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daisi - September 8, 2011

Scallops in Garlic Butter

daisi - September 8, 2011
Peaches
disney
scallops

Scallops? Butter? Garlic? Sounds like the perfect meal to me. I recently overcame my fear of cooking seafood, so I thought I’d share the recipe that helped push me over the edge. I forgot to take a picture of the ingredients, please forgive me.

ingredients

  • 1 pounds fresh or frozen sea scallops
  • 2 tablespoons butter
  • 3 cloves garlic, minced (the more the better though)
  • 2 tablespoons dry white wine
  • 1 tablespoon snipped fresh chives or parsley
  • 1/8 teaspoon salt

This probably goes without saying, but the better quality the scallops, the better your dish will turn out. If you go with frozen scallops give yourself plenty of time to thaw them (place them in cold water or milk in your refrigerator until soft).

Take your thawed scallops and rinse them thoroughly and place them on a paper towel to dry.

Next, add 1 tablespoon of butter to a 12-inch skillet, along with the plethora (plethora?) of garlic you have minced. Cook for a total of 30 seconds.

Now add your scallops.

Stir to coat and cook for 2-3 minutes. Make sure you keep stirring so they don’t stick to the bottom of the pan or burn.

Keep stirring and flipping your scallops until they are opaque and cooked to your preference (I prefer well-done so a firm to the touch scallop).

When the scallops are done, transfer them to plates or a serving platter.

In the pan, add 1 tablespoon of butter and the white wine. Stir and loosen up any browned scallop bits and cook for 1-2 minutes. Pour the sauce over the scallops and sprinkle with herbs and salt and pepper.

Enjoy with your favorite side item. I chose Boursin Creamed Spinach and Wild Mushroom Risotto.

Scallops in Garlic Butter

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 4

Serving Size: 3-4 scallops

Scallops in Garlic Butter

Ingredients

  • 1 pounds fresh or frozen sea scallops
  • 2 tablespoons butter
  • 3-4 cloves garlic, minced
  • 2 tablespoons dry white wine
  • 1 tablespoon snipped fresh chives or parsley
  • 1/8 teaspoon salt

Instructions

  1. Take your thawed scallops and rinse them thoroughly and place them on a paper towel to dry.
  2. Heat 1 tablespoon of butter in a 12-inch skillet, add the minced garlic, and cook for a total of 30 seconds.
  3. Add your scallops.
  4. Stir to coat and cook for 2-3 minutes.
  5. Keep stirring and flip your scallops until they are opaque and cooked to your preference.
  6. When the scallops are done, transfer them to plates or a serving platter.
  7. In the pan, add 1 tablespoon of butter and the white wine. Stir and loosen up any browned scallop bits and cook for 1-2 minutes. Pour the sauce over the scallops and sprinkle with herbs and salt and pepper.

Notes

This probably goes without saying, but the better quality the scallops, the better your dish will turn out. If you go with frozen scallops give yourself plenty of time to thaw them (place them in cold water or milk in your refrigerator until soft).

http://shesthebross.com/2011/09/scallops-in-garlic-butter-square/

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