I cooked this on Friday night. I didn't have many scallops so we had it as an hors d'oevres. Pretty good. You do have to be very careful not to overcook scallops. About 3 minutes a side or even less.
Easy Garlic-Lemon Scallops
3/4 cup butter
3 Tbs minced garlic
2 lbs large sea scallops
1 tsp salt
1/8 tsp pepper
2 Tbs fresh lemon juice
1. 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.
2. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Servings: 6
Source: AllRecipes
Have a great weekend
Easy Garlic-Lemon Scallops
3/4 cup butter
3 Tbs minced garlic
2 lbs large sea scallops
1 tsp salt
1/8 tsp pepper
2 Tbs fresh lemon juice
1. 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.
2. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Servings: 6
Source: AllRecipes
Have a great weekend
Hi Jo - that would suit me ... delicious - cheers Hilary
ReplyDeleteYes Hilary, they were good. Will have to get a few more scallops next time.
DeleteYou will find this shocking, but I have never cooked shallots.
ReplyDeleteI have a confession for you Liz, although I used to cook them, these days I use sweet onions (like Vidalia) for practically any dish.
DeleteOn Hell's Kitchen, each year they do these things and I'm amazed at how many chefs, over cook or undercook them.
ReplyDeleteIvy, we knew a guy, in NC, who thought he was a wonderful cook and for a party he served a large dish of scallops. Matt and I would have done better with tennis racquets instead of knives and forks.
Delete