basic scallop recipe


This is an easy, quick, melt-in-your mouth, basic scallop recipe! I had made scallops in the past and seemed to either over cook them or add way too much seasoning.I found that scallops, left to a minimum, are the best way to go. They are very delicate, yet powerful. I came up with this recipe on my own and have used it ever since. When cooking scallops the "less is more" approach is the best way to go.

You will need the following for this dish:

  • 6 Large Scallops, cut lengthwise in half (yields total of 12)
  • 2-3 T. Butter
  • 1 T. Extra Virgin Olive Oil
  • 1 Large Shallot
  • 1 Garlic Clove, Chopped
  • 1/3 C. Dry White Wine
  • 1 T. Lemon Juice
  • 3-4 T. Parsley, Chopped
  • Salt
  • Red Pepper Flakes

TIP: Avoid overcooking the scallops or the texture will turn rubbery. You will know they are cooked when the color changes from translucent to opaque.

To prepare this dish, you will need to start by pre-heating the skillet and dicing the garlic and shallot. Then, wash and pat dry the scallops with a paper towel. With a knife, slice the scallop in half, lengthwise, then sprinkle them with salt on both sides.

Once the skillet is hot, add the 1-2 tablespoons of butter and extra virgin olive oil. Once the butter melts, add the scallops and lower the heat to low to medium heat. Then add the shallots and garlic, along with the red pepper flakes. Cook the scallops about 2 minutes per side. Add more butter, if needed. Then, add the wine and cook for an additional minute, then add the lemon juice.

You can serve this on top of pasta or rice!

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