Garlic Scallops – succulent scallops sauteed with garlic, butter, and parsley. A quick and garlicky seafood recipe ready in only 15 minutes!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
– 1 lb. scallops
cleaned (I used Ferguson’s roe-on meat scallops)
extra virgin olive oil
Salt and pepper to taste
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.