Recipes

Garlic Butter Scallops

Imported scallops with a golden crust and a light lemon garlic butter sauce.

Ingredients

• 10 - 12 imported scallops, thawed and dried
• 2 tbsp butter + 1 tbsp oil
• 3 cloves garlic, chopped
• 2 tbsp lemon juice
• 1 tbsp chopped parsley
• Salt and pepper

Method

1. Dry the scallops as much as possible, season with salt and pepper.
2. Heat the oil until lightly smoking. Lay the scallops out without crowding.
3. Cook 1.5 minutes without moving until golden-crusted, flip, cook 1 minute. Remove.
4. Lower the heat, melt the butter, saute the garlic 30 seconds, pour in the lemon.
5. Return the scallops, spoon over the sauce briefly, scatter parsley. Serve immediately.