Herbed Garlic Butter Scallops with Lemony Feta Dressing.
This quick-cooking, easy skillet dinner comes together in less than 30 minutes. It’s a touch buttery, colorful, healthy, and beyond delicious.
Foto: Half Baked Harvest
Ingredients
- 1 1/2 pounds large scallops (about 16 scallops)
- 1/4 cup + 2 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 4 tablespoons salted butter
- zest and juice of 1 lemon ((about 3 tablespoons lemon juice))
- 4 -6 cloves garlic, minced or grated
- 1 pinch crushed red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 1/4 cup fresh basil, chopped
- 2 g reen onions, chopped
- 1/2 cup green olives, roughly chopped
- 2 tablespoons red wine vinegar
- 4 ounces feta cheese, broken into chunks
- toasted bread, for serving
Steps
-
1. Pat the scallops dry. Season with salt and pepper. 2. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the butter, lemon zest, garlic, and crushed red pepper flakes. Cook until the garlic is fragrant and the scallops are opaque, about 3-4 minutes. Remove from the heat. 3. To make the dressing. Combine the remaining 1/4 cup olive oil, parsley, oregano, basil, green onions, olives, vinegar, and lemon juice. Add the feta and gently toss to combine. 4. To serve, plate the scallops and spoon over the feta and dressing. Season with flaky sea salt. Serve with crusty bread.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| large scallops | 0.5 pounds | - | - |
| + 2 tablespoons extra virgin olive oil | 0.25 cup | - | - |
| kosher salt and black pepper | - | - | - |
| salted butter | 4 tablespoons | - | - |
| zest and juice of 1 lemon | 1 l | Rp 35.000/kg | Rp 35.000 |
| -6 cloves garlic | 4 | - | - |
| pinch crushed red pepper flakes | 1 | - | - |
| fresh parsley | 0.25 cup | - | - |
| fresh oregano | 0.25 cup | - | - |
| fresh basil | 0.25 cup | - | - |
| reen onions | 2 g | - | - |
| green olives | 0.5 cup | - | - |
| red wine vinegar | 2 tablespoons | - | - |
| feta cheese | 4 ounces | - | - |
| toasted bread | - | - | - |
*Estimated market prices, may vary by region
Loading comments...