Garlic scallops are one of the most extraordinary scallop recipes. Fresh sea scallops are cooked in a garlic-butter wine sauce. This is a light and simple meal that takes around 15 minutes from start to finish.
I adore scallops and would prepare them daily if they weren’t so pricey. They are one of the most fantastic sea ingredients.
Scallops can be prepared in a variety of ways:
- Scallops sauteed.
- Scallops baked
- Scallops grilled
- In a creamy scallops pasta
- In a stew, for example, a seafood stew
Sauteed scallops in a pan are one of the most excellent scallop dishes. For a quick saute dish, I choose a cast-iron pan. All you need is olive oil, melted butter, and garlic minced.
White wine, salt, ground black pepper, and cayenne pepper are all called for garlic sauce. It’s genuinely that simple!
Scallops have two varieties on the market:
Untreated/natural (Dry) and treated/soaked in water (Wet). Look for dried, natural, and unprocessed sea scallops when purchasing scallops.
Dried scallops are milky and creamy white, with a subtle pale yellow or pink tinge. They are delicate to the touch, and the surface is not slick. The flesh has a distinct sea scent, and they are incredibly salty, sweet, and delectable. They are pricey.
Scallops that are still wet are treated with water and phosphates. They are less expensive but believe me; you do not want to purchase them. They are smooth and slippery to the touch, transparent, and the water bubbles up when cleaned.
These are unambiguous evidence that they are not natural but artificially enhanced. Avoid them since they do not taste like “natural” or “authentic” scallops.
Indeed, they are tasteless after cooking, without any sweet or salty qualities. This scallop recipe has a low-calorie count of 236 calories per serving.
- Scallops, 1 pound (0.4 kg), natural and untreated
- 1 tsp olive oil
- 2 tbsp. softened butter
- 3 minced garlic cloves
- 1 tablespoon white wine
- 1 cayenne pepper pinch
- 1 pinch sodium chloride
- 3 sprigs freshly ground black pepper
- 1 tablespoon parsley leaves, chopped
- Gently rinse the scallops under cold running water and trim away any tough ligaments from the scallops’ sides. Using paper towels, pat dry.
- Preheat a skillet (cast-iron is preferable) over medium-high heat. When the pan is boiling, add the olive oil and butter. Saute the garlic briefly before adding the scallops and pan-searing until both surfaces brown. Combine the white wine, cayenne pepper, salt, and black pepper in a medium bowl. Lastly, simmer it until the scallops are cooked through on the interior. Serve soon after turning off the heat.