Aside from salmon and shrimp, I've tended to shy away cooking much sea food at home. That was until I found this recipe courtesy of Fox and Briar. We can make this silky, buttery, and delicate sea scallop dinner together! Envision this: I have all the ingredients for dinner spread across the kitchen island. A large pot of water on the stove slowly coming to a boil to cook the angel hair pasta to perfection. You uncork us a white wine that will enrich the flavor palette of the evening. The table is set for just us with the candles lit. Our laughter and the sizzling of the scallops fills the space. As you go to sit down as I drizzle the sauce over the entree and bring it with me to finally taste our work of art! What more delicate and enticing things will there be to taste this evening? *wink wink*
2 pounds sea scallops thawed
2 tablespoons olive oil
4 tablespoons butter
4 garlic cloves minced
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
pinch red papper flakes
fresh ground pepper
Pat scallops dry with a paper towel. Saeason them with salt and pepper on both sides.
Heat a pan over medium high heat. Add 1 tablespoon oil to the pan. When hot, add the scallops to the pan - do not overcrowd the pan. Cook in bathes if needed. Cook on one side, 60-90 seconds. Flip and cook for another 60-90 seconds. Remove from pan. Repeat until all scallops are cooked.
Reduce heat to low. Add butter, garlic, lemon juice to the pan. Stir, scraping up the brown bit on the bottom of the pan, 1-2 minutes. Stir in the red pepper flakes and chopped parsley, remove from heat.
Drizzle the sauce over the scallops and serve right away.
Optional: serve over pasta.
"You will never believe how easy and fast it is to make!" - Fox and Briar