After sharing with you my recipe for Pasta with Scallops and Lobster Oil, I am back with another recipe featuring scallops: Garlic Scallops.
In fact, a couple of weeks ago, I received a surprise delivery from Ferguson Australia, a South Australian seafood company. The package contained some deliciously plump scallops, 3 bottles of Lobster infused olive oil, and a packet of Pangkarra’s wholegrain penne.
I must say, it was a lovely surprise! Having some leftover scallops from my pasta dish, I thought of using them for this simple recipe. If you like seafood, you will love these Garlic Scallops and they are so easy to make!
You will have a delicious dish ready in a jiffy! Besides, garlic and scallops are a match made in heaven! A classic winning combination!
Thank you Ferguson Australia! Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Garlic Scallops
Ingredients
- 500 gms – 1 lb. scallops cleaned (I used Ferguson’s roe-on meat scallops)
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 cloves garlic minced
- Salt and pepper to taste
- 1 tbsp parsley chopped
Instructions
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Rinse the scallops with cold water and pat dry with paper towels.
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Heat up a skillet on medium to high heat. Add the olive oil and butter.
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Sauté the garlic for a few seconds. Add the scallops and pan-sear them for about 1 and a half minute per side (the exact time will depend on the size of your scallops, just make sure they are golden brown on the outside but still a little translucent). Season with salt and remove from the fire.
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Sprinkle with parsley and freshly ground pepper and serve immediately.
Recipe Notes
You may serve the garlic scallops with pasta (I would suggest spaghetti) or by themselves.
I used roe-on meat scallops. We all enjoy eating the roe, so I did not remove it. However, this recipe can be made with scallops without roe as well.
This is a sponsored post, but the opinions in this post are my own.
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