Lemon Garlic Butter Scallops
If you finding something delicious dish to treat family, you are on the right track with our recipe today. Let try Lemon Garlic Butter Scallops recipe.
Flavor-packed is natural sweetness of sea scallops with butter, lemon, and garlic. Yummy! When thinking about it, I can not control my craving because it’s so rich, buttery and flavorful.
If you love eating seafood like me, let’s spend your time to explore good things of the recipe. The good things of the recipe is waiting for you, check it out with me.
With the recipe, you can make a full plate of tasty and flavorful baked seafood at your home, enjoy it for any meal. It perfect for all, whether is lunch or dinner. The recipe will be the number one choice to vary your without bored eating the same dish again and over again.
To make them, you just need to follow the detail instructions and fully prepared the necessary ingredients. So, why you don’t save the recipe on your cooking handbook. And it means you will have different dishes to vary your meal more diverse. It promises keep you satisfied from taste, flavor to color.
Lemon Garlic Butter Scallops
Course: DinnerCuisine: AmericanDifficulty: EasyFlavor-packed is natural sweetness of sea scallops with butter, lemon, and garlic. Yummy! When thinking about it, I can not control my craving because it’s so rich, buttery and flavorful.
Ingredients
5 cloves garlic, minced
4 tablespoons unsalted butter
1/2 cup white wine
1 cup heavy cream
1 1/2 pounds scallops, approximately 20 pieces
2 tablespoons olive oil
1/4 cup chopped parsley, more to garnish
1 tablespoon lemon zest
2 tablespoons lemon juice
Red pepper flakes
Salt, to taste
Directions
- Heat a large nonstick pan to medium-high heat and add olive oil. Place scallops spaced evenly in the pan, 8 to 10 at a time. Cook until the bottoms are golden, approximately 3 -4 minutes, and flip. Cook until scallops are translucent, another 3 to 4 minutes. Remove from heat and set aside.
- Keeping the pan on medium-high heat, add butter and garlic and sauté until golden and fragrant. Add white wine to deglaze the pan and finish with heavy cream, lemon juice, red pepper flakes and parsley. Reduce heat to medium-low and return scallops to pan to warm. Top with parsley and lemon zest and serve over your favorite rice or pasta.
