CREAMY GARLIC SCALLOPS
Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you're minutes away from having the most incredible scallops on your dinner table!
Provided by Karina
Categories Dinner
Time 10m
Number Of Ingredients 9
Steps:
- If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
- Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
- Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
- Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
Nutrition Facts : Calories 316 kcal, Carbohydrate 7 g, Protein 18 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 570 mg, ServingSize 1 serving
CREAMY GARLIC BUTTER SCALLOPS WITH PROSCIUTTO
Steps:
- Season the scallops with salt and pepper.
- In a medium size skillet heat the olive oil over medium high heat. Add the scallops to the skillet in a single layer and sear them on each side for about 1 to 2 minutes per side, or until it gets slightly golden. Remove the scallops from the skillet to a plate and set aside.
- In the same skillet add the chopped prosciutto and fry for about 3 to 5 minutes until nice and crispy. Add the butter and the garlic to the skillet and cook until the butter melts and the garlic becomes aromatic.
- Stir in the heavy cream, white wine and season with salt and pepper if necessary. The prosciutto could be a bit salty so there may not be a need for additional salt. Cook for about 2 minutes then add the scallops back to the skillet.
- Garnish with fresh parsley and chopped green onion and serve immediately.
Nutrition Facts : Calories 556 kcal, Carbohydrate 8 g, Protein 20 g, Fat 47 g, SaturatedFat 21 g, Cholesterol 127 mg, Sodium 1034 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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