Scallops with Garlic Butter Sauce
In this quick and easy recipe, scallops are pan seared until golden and served with a luscious and aromatic garlic butter sauce with lots of fresh parsley.
Equipment
- 1 large non-stick pan
Ingredients
- 9-12 scallops muscle removed
- 2 tbsp cooking oil
- 2/3 glass dry white wine
- 30 g butter
- 4 garlic cloves minced
- 2 tbsp fresh chopped parsley
- 1/3 tsp salt
Instructions
- Thoroughly wash the scallops to get rid of all tiny pieces of sand and pat them dry.
- Heat 2 tbsp cooking oil in a large pan until hot.
- Add scallops one by one, making sure there is at least 7cm space between each one of them.
- Fry for 1-1.5 minutes on each side until they turn golden. Transfer to a plate.
- Deglaze the pan with 2/3 glasses of white wine.
- Scrape the brown bits off the sides of the pan and stir to insporporate. Simmer for 2-3 minutes until the alcohol evaporates.
- Stir in the butter and minced garlic. Stir until the butter dissolves and add the parsley.
- Season with salt, pour over the scallops and serve immediately.
Notes
- Make sure the scallops have plenty of space between them! They will release a lot of water which needs to evaporate quickly for the scallops to brown without getting overcooked.
- Dry white wine with fruity and citrusy notes such as Sauvignon Blanc is great for this sauce.