GARLIC BUTTER SCALLOPS
Cooked in 6 minutes, this Garlic Butter Scallops Recipe is the perfect quick dinner. Easy enough for a weeknight meal but fancy enough for entertaining guests! Make this healthy scallop recipe with just 7 simple ingredients.
Provided by Olivia Ribas
Categories dinner Main Course
Time 11m
Number Of Ingredients 7
Steps:
- Remove the scallops from the fridge about 30 minutes to 1 hour before cooking.
- Place them on a paper towel-lined cutting board and pat them dry with paper towels.
- Season well all sides of the scallops with coarse salt and set aside.
- Heat olive oil in a large skillet over medium-high heat. Let it heat up for about 2 minutes. When the skillet smokes just a bit, it's a sign that it's properly heated.
- Add the scallops in a single layer. Please, don't over crowd the skillet and if it's necessary, work in batches.
- Sear for 2-3 minutes on each side. They will be golden and cooked through. Remove from skillet and set it aside.
- Add the butter, garlic, fresh parsley and lemon juice. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Enjoy immediately!
Nutrition Facts : ServingSize 1 /4, Calories 263 kcal, Carbohydrate 8 g, Protein 23 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 77 mg, Sodium 904 mg, UnsaturatedFat 7 g
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
GARLIC BUTTER SEARED SCALLOPS
Pan-seared scallops cooked in the most delicious garlicky butter sauce. An easy and simple recipe you can make at home in under 10 minutes!
Provided by Katerina | Diethood
Categories Appetizers Dinner Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Thoroughly pat dry the scallops with paper towels.
- Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
- Season scallops on all sides with salt, pepper, and paprika.
- Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.
- Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.
- Cook scallops for 2 minutes, or until browned. Do not move them around.
- Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1/2 to 2 minutes, or until bottom is golden brown.
- Remove scallops from pan and set aside.
- Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.
- Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.
- Add wine and cook for 2 minutes.
- Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.
- Return scallops to the pan and spoon sauce over scallops.
- Garnish with parsley and lemon slices.
- Serve.
Nutrition Facts : ServingSize 4 scallops, Calories 208 kcal, Carbohydrate 8 g, Protein 14 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 548 mg, Fiber 1 g, Sugar 1 g
SHRIMP OR SCALLOPS IN GARLIC BUTTER
This dish is really quick, and easy to prepare, but its filled with terrific, rich flavor. I've made it with both the shrimp and the scallops, and both worked very well.
Provided by Kozmic Blues
Categories Very Low Carbs
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, heat butter over medium high heat.
- When butter begins to foam, add the garlic paste and shallot and saute for a minute or two, to soften a bit.
- Add the seafood of your choice: For the shrimp, saute for 2-3 minutes or until shrimp turn pink.
- For the scallops, saute 3-5 minutes, or until scallops turn opaque.
- Once the seafood is cooked through, remove to a plate and cover.
- Add the sherry to the melted butter and warm through for about a minute or two.
- Pour sauce over seafood, top with parsley, and serve.
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