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!
- 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
Rinse the scallops with cold water and pat dry with paper towels.
Heat up a skillet on medium to high heat. Add the olive oil and butter.
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.
Sprinkle with parsley and freshly ground pepper and serve immediately.
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.
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