Velvety Garlic Scallops - simple, rich and extraordinary compared to other scallop plans ever. Takes just 15 mins, superior to eateries and a lot less expensive!
Scallops are my preferred fish. I simply love the delicate surface and the briny sweet taste. After all the occasion devouring with a major turkey, stuffing and side dishes, I am needing scallop plans.
Scallops are very costly on the off chance that you eat out at the eateries, so it's constantly less expensive to make them at home.
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- 1 lb jumbo natural scallops
- salt
- ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- 2 cloves garlic, minced
- 3 tablespoons heavy whipping cream
- 1/4 cup water
- 2 tablespoons white wine or Japanese cooking sake, optional
- 1/8 teaspoon cayenne pepper
- salt to taste
- 1 teaspoon chopped parsley leaves
- 1 slice lemon wedges, quartered, for garnishing, (optional)
DIRECTIONS
- Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.
- Heat up a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don't overcook them. Remove and set aside.
- On the same skillet, add the garlic and saute. Add a little bit olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the skillet, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.
Source : bit.ly/2Xd8cjD
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