Saturday, October 21, 2017

Saturday Recipe

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
 

6 comments:

  1. Hi Jo - that would suit me ... delicious - cheers Hilary

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    1. Yes Hilary, they were good. Will have to get a few more scallops next time.

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  2. You will find this shocking, but I have never cooked shallots.

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    1. I have a confession for you Liz, although I used to cook them, these days I use sweet onions (like Vidalia) for practically any dish.

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  3. On Hell's Kitchen, each year they do these things and I'm amazed at how many chefs, over cook or undercook them.

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    1. Ivy, 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.

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