To add to these creamy scallops they are also tender, perfect and sensational those are the words that come to mind. Haven’t made scallops before? This recipe is especially simple so please don’t give it another thought, you can make them!
WATCH HOW SIMPLE IT REALLY IS
NOT THAT DIFFICULT RIGHT?
It’s a matter of heating the pan and searing them for about 1 minute on either side. You can also add garlic and butter (or garlic butter already combined) lemon juice and fresh herbs. That’s it! In this creamy scallop recipe I add cream and white wine because wine and seafood? Because the taste will blow you away and for lack of a better word they are amazing especially when served while still hot!
WHERE TO BUY SCALLOPS & THE COOKING PROCESS
Scallops are a treat! At least for us they are and for most South Africans mostly because they very expensive! Also because they are not always easily available and when they are then you can find them in the freezer section of the supermarket. I understand that they are harvested only once a year in South Africa (I stand to be corrected). That could be the reason why it’s so difficult to find them.
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HOW TO SERVE SCALLOPS
What can’t you serve seafood with? They are beautiful with a green vegetable or even on a bed of spinach, on a sauce bed, as a sides. We all love seafood and use any excuse to add it into just about any meal as we did here with this Seafood Pasta in Tomato Sauce !
YOU WILL NEED
Non stick pan
Kitchen tissue paper
Salt & Pepper
Flat Italian Parsley
A FEW THINGS TO REMEMBER WHEN COOKING SCALLOPS
- pat them dry before cooking
- the pan must be hot before you add them in
- start with one to make sure that the pan is hot and you can the sizzle
- don’t over cook them, 1 minute a side and they’re done
- set them onto a plate while you heat the butter so they don’t overcook
Before you go don’t forget to take a look at my Instagram account @anosmickitchen
CREAMY SCALLOPS, PERFECTLY ROUND AND SENSATIONAL
- 250 grams scallops
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 250 ml fresh cream (1 cup)
- 4 cloves fresh garlic
- 1/4 cup good quality white wine
- fresh flat Italian parsley
- salt & pepper
- fresh lime juice or lemon (small or about 1 tablespoon or 2)
- Defrost your scallop overnight or for a couple of hours but they should be room temperature.
- Pat them dry with kitchen towel while you heat a the oil to fry them in a non stick pan. Add salt and pepper.
- Starting with one scallop 'test' the the heat but dipping in the tip, the oil should be hot enough for you to hear the sizzle.
- Drop the scallops into the hot oil one at a time, don't overcrowd and fiddle. Let them fry a minute, minute and a half on either side.
- After a minute check to see in they done by turning over and if you the scallop is brown on the rim (edges) but white in the center then it could do with another half a minute or so but if it's all brown then it's ready to turn. Either way, a minute, minute and a half is ample time.
- Once a done, set them aside on a plate and add the butter in the same pan.
- Melt the butter and cook the garlic, add the fresh cream, give the cream a minute or to cook then pour in your wine. Turn the heat off when your cream and wine combo are not so liquid anymore they're more of a slightly thicker creamy sauce. Takes 2 to 3 minutes to cook the cream and wine together. Add in the chopped parsley.
- Make sure the heat is off (if you're using a plate stove, remove the pan from the plate because even if it's off it takes a while to lose the heat and if you leave the pan on a plated stove it continues to cook even though the stove has been turned off)
- Return the scallops to the pan, add a little more fresh parsley if you like and squeeze a little fresh lime/lemon juice. Taste for salt and pepper.
- Plate and enjoy!
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Creamy, tender, sensational, fine dining irresistible scallops!