Pan-fried Scallops Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Scallops come one of two ways: wet or dry. Ask at the fish counter for dry scallops, which are in their natural state, have a milder, purer flavor than wet scallops, and sear beautifully.
Ingredients
2 pounds bay scallops, rinsed and patted dry
3/4 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
3 tablespoons finely chopped fresh flat-leaf parsley
Lemon wedges (optional)
Instructions
Sprinkle scallops with salt and pepper. Heat butter in a large skillet over medium-high heat; add garlic, and sauté 30 seconds. Add scallops; cook 3 minutes, shaking pan occasionally. Remove from heat, cover, and let stand 1 minute. Stir in parsley. Serve with lemon wedges, if desired.
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