- 4
Ingredients
- 1 pounds fresh or frozen sea scallops
- 2 tablespoons butter or margarine
- 3 cloves garlic, minced
- 2 tablespoons dry white wine
- 1 tablespoon snipped fresh chives or parsley
- 1/8 teaspoon salt
Preparation
Step 1
Thaw scallops, if frozen. RInse scallops; pat dry with paper towels.
In a 12-inch skillet cook garlic in 1 tablespoon of the butter over medium-high heat for 30 seconds. Add the scallops. Cook, stirring frequently, for 2 to 3 minutes or until scallops turn opaque. Remove from skillet and transfer to a serving platter.
Add remaining 1 tablespoon butter and wine to the skillet. Cook and stir to loosen any browned bits. Pour over scallops; sprinkle with chives and salt.
Seared Shrimp in Garlic Butter: Prepare as above, except substitute 1-1/2 pounds fresh or frozen medium shrimp in shells for the scallops. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Cook shrimp in the butter and garlic for 1 to 3 minutes or until shrimp turn opaque. Continue as above.
When you are learning how to cook scallops, it's important to know which type of scallops to buy. Sea scallops, like the ones used in this recipe, are sold in both "wet" or "dry" form. Look for dry scallops because these have not been treated with any chemicals. They will have an off white to a pinkish tan color and feel sticky to the touch. Wet scallops are treated with phosphates that make them look whiter and plump up since they retain water after treatment. If you're looking for a nice sear or crust on your scallops, it's next to impossible to get that with chemically treated wet scallops.