GARLIC BUTTER HERB SCALLOPS
Garlic Butter Herb Scallops are pan seared and have the best buttery garlic herb sauce. This is a quick and simple meal that tastes straight from a restaurant!
They are often described as similar to crab or lobster, but more firm. Their flavor tends to be sweet and delicate, but it's the texture that really makes them interesting and enticing. When cooked correctly, they are soft and chewy but not rubbery or tough.
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| GARLIC BUTTER HERB SCALLOPS |
ARE SEA SCALLOPS GOOD FOR YOU?
Scallops are 80 percent protein. They are also a good source of magnesium and potassium.
HOW DO I MAKE SEARED SCALLOPS?
Add olive oil to a skillet and turn to medium-high heat. Salt and pepper the scallops and add to the heated pan. Sear the scallops 3-3 1/2 minutes or until the sides are golden brown.
INGREDIENTS:
- ⅓ cup kosher salt, plus more for seasoning
- Salt and Pepper
- 1 cup hot water
- 1 Pound Large Scallops
- 1 Tablespoon olive oil
- 3 garlic cloves, minced
- 3 Tablespoons butter
- 1 teaspoon cup freshly chopped oregano
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- garnish with lemon wedges and chopped parsley if desired
INSTRUCTIONS:
- In a medium-sized bowl combine salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.
- Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
- In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3½ minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
- Add the butter, garlic, and fresh herbs. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Garnish with lemon and fresh chopped parsley on top.
