Garlic Butter Scallops with Lemon Sauce
Garlic Butter Scallops with Lemon Sauce - better than restaurant's pan-seared scallops with buttery lemon sauce, cheaper and so delicious.
Foto: Rasa Malaysia
Ingredients
- 1½ lbs sea scallops
- salt
- ground black pepper
- 4 tablespoons unsalted butter (melted)
- 3 cloves garlic (minced)
- ¼ cup white wine
- 1 tablespoon Japanese mirin (sweet rice wine, optional)
- 1 tablespoon lemon juice
- salt (to taste)
- 1 tablespoon chopped parsley
Steps
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Rinse the scallops under cold water and pat them dry with paper towels. If any side muscle is still attached, remove it. Season both sides of the scallops with salt and black pepper.
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Heat a skillet over medium-high heat and add 1 tablespoon of melted butter. Pan-sear the scallops until both sides are nicely charred, though the inside may not be fully cooked. Remove the scallops from the skillet and set aside. In the same skillet, add the remaining melted butter and sauté the garlic until it turns light brown.
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Add the white wine, mirin (if using), and lemon juice to the skillet. Return the scallops to the skillet, and add salt to taste along with the parsley. Once the sauce reaches a light simmer, turn off the heat and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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