Being conceived in Missouri it appears to be difficult to accept that I was raised on fish. My family voyaged much of the time (did I notice how honored I am) and I was acquainted with some AMAZING fish at an early age. Mahi, bonefish, kingfish, marlin, fish and snapper are on the whole delicious fish that I was blessed enough to share. Delectable and delicate scallops, shrimp, frog legs and shellfishes were a typical treat from southern Florida. Extraordinary fish was a lifestyle for me and my kin. It is no big surprise that these flawless Garlic Lemon Butter Seared Scallops have discovered their way on to my blog.
Scallops are found in saltwater conditions. They are free swimming mollusks that live in pivoted shells. There are two distinct sorts of scallops and the vast majority have a feeling on which tastes best yet I like both. The bigger ones are Atlantic ocean scallops. They are found in shallow vast waters and are reaped wild. The little inlet scallops are found in the ocean grass beds of harbors and sounds along the Atlantic beach front waters.
- 1 1/4 lb sea scallops side muscle removed
- 1 1/2 tablespoons olive oil
- 3 tablespoons butter
- 1–2 cloves of garlic minced
- 2 tablespoon fresh lemon juice
- 1 1/2 tablespoons fresh chopped parsley
- Salt & pepper
- Pat the scallops dry with paper towels and sprinkle with a pinch of salt right before cooking.
- Add olive oil and 1 tablespoon butter to a large saute pan over medium high heat. Get the fat good and hot and almost to smoking point. Add scallops and sear for 1 1/2 -2 minutes on each side. They should have a golden crust on each side. Do not overcrowd the pan so if necessary cook in batches. As cooked remove to plate.
- Wipe out skillet. Add 2 tablespoons butter to same skillet over low heat. Add garlic and cook until fragrant; about 1 minute. Add lemon juice and return scallops to pan. Warm scallops for 1-2 minutes; turning several times to get them in the lemon butter. Sprinkle with parsley, salt and pepper to taste and serve immediately.
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