How to cook Sauteed Scallops with Garlic Butter
- 2 pounds whole bay or sea scallops, cut into 1/4-inch slices
- Salt and white pepper, to taste
- 2 tablespoons butter
- 3 tablespoons vegetable oil
- 2 tablespoons finely chopped fresh parsley, to garnish
- 1 lemon, quartered, to garnish
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon finely chopped garlic
- FOR SCALLOPS: Wash the scallops in cold water and dry them with paper towels. Season them with the salt and pepper; then dip them in flour and shake them in a sieve or colander to remove all but a light dusting of flour.
- In a 10 to 12-inch enameled or stainless-steel skillet, melt 2 tablespoons of butter with the oil over moderate heat. When the foam subsides, saute the scallops in 2 batches so they are not crowded in the pan, shaking the skillet and stirring the scallops until they are lightly browned. With a slotted spoon or spatula, transfer the scallops to a heated platter.
- FOR GARLIC BUTTER: In a 6 to 8-cup saucepan, clarify 8 tablespoons of butter by melting it slowly, skimming off the foam. Spoon the clear butter on top into a 6 to 8-inch skillet and discard the milky solids at the bottom of the pan.
- Heat the butter until it sizzles, but DO NOT LET IT BROWN. Remove it from the heat and quickly stir in the garlic.
- TO SERVE: Pour the garlic butter over the scallops and serve at once, garnished with chopped parsley and lemon quarters.
The Sauteed Scallops with Garlic Butter recipe easy to cook and so good!
This recipe for Sauteed Scallops with Garlic Butter serves/makes: 4 servings
The Sauteed Scallops with Garlic Butter recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Scallops
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed