Garlic Butter Scallops Recipe
Try this Garlic Butter Scallops Recipe recipe, or contribute your own.
Try this Garlic Butter Scallops Recipe recipe, or contribute your own.
- Carbohydrate 0.780667500004867 g
- Cholesterol 40.6708333507747 mg
- Fat 18.8305633413739 g
- Fiber 0.159375001907349 g
- Protein 0.275854166735621 g
- Saturated Fat 10.002598650108 g
- Serving Size 1 1 people (180g)
- Sodium 109.307000046727 mg
- Sugar 0.621292498097519 g
- Trans Fat 1.12676739631172 g
- Calories 169 calories
Step-by-step
- Start this scallops recipe by placing all of the sea scallops into a large mixing bowl.
- Now sprinkle the old bay seasoning, and coarse black pepper all over the scallops. Toss until the sea scallops are nicely coated with the seasonings.
- Drizzle 1 tbsp of vegetable oil into a large pan, and toss in 4 tbsp of butter.
- Turn the burner to medium heat, and one the butter melts, and the oil is hot start adding in the scallops.
- Toss in the garlic.
- Cook each side of the scallops for about 3 minutes, then toss in some fresh parsley(optional).
- Serve the scallops with pasta or eat with one or two of your favorite sides.
- Enjoy!
Pan-searing sea scallops differs fundamentally from steaming mussels or simmering shrimp. High heat and dry surfaces dictate the final product rather than gentle liquid reduction. Achieving a crisp crust relies on removing surface moisture completely before the mollusks hit the pan. Thawed scallops must rest on paper towels for at least 15 minutes before seasoning. Trapped water turns to steam, which prevents browning and boils the protein instead of searing it.
Managing Heat and Fats in a Hot Pan
Combining vegetable oil with salted butter solves a common cooking hazard. Butter burns quickly due to milk solids. Vegetable oil raises the smoke point of the fat blend. Maintain medium heat on a heavy-gauge skillet to protect the delicate texture of the seafood. Cook each side for precisely three minutes to form a golden crust while keeping the interior translucent. Introduce diced garlic midway through cooking to prevent acrid bitter compounds from forming.
- Pat sea scallops completely dry with paper towels before seasoning to guarantee proper crust development.
- Discard scallops that smell overly fishy or exhibit a slimy texture upon opening the package.
- Use a wide skillet to prevent overcrowding, maintaining at least one inch of space between pieces to avoid steaming.
