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Ingredients
- Directions:
- 1-1/2 pounds large scallops
- 1 tsp. puréed garlic
- 2 tbsp. canola oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- ● Combine scallops, garlic, 1 tbsp. of canola oil, salt and pepper in a large plastic bag. Marinate in the refrigerator for 30–60 minutes.
- ● Heat a non-stick cast-iron griddle or frying pan to very hot. Drizzle the pan with the remaining canola oil and tip the pan to coat evenly (or brush with a pastry brush).
- ● Remove the scallops from the marinade and place them in the pan (not touching each other).
- ● Cook for about 2 minutes on the first side. Flip and cook for 2 minutes on the second side. They should feel tender but firm when pressed.
- ● Serve immediately with the rouille sauce.
Details
Servings 6
Preparation
Step 1
Use this simple method to make perfectly tender scallops to serve with the rouille sauce. Scallops cooked in this way are also delicious served on top of fettuccine tossed with butter, lemon and parsley.
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