This plate of scallops may look fancy but in reality, this can be done in 10 minutes or less. This could be done on any weekday easily; well almost given the fact they are very expensive in Canada. The trick to cooking scallops is to make sure they are very dry, if they aren’t they will stick to the pan and this is where you start swearing. Also please do not overcook them they will get rubbery and this is not what we want right?
Enough talking, lets’s get to it big boy
You need ( for 2 )
- 10 u-10 scallops
- 2-3tbsp butter
- 1 minced garlic clove
- chopped parsley
- 1/2 lemon
- oil
Instructions
- First, get the scallops out, put them on a paper towel, put one on top and press gently to dry them off. Add salt and pepper to them and leave them in the paper towel so they absorb any water coming out of the scallops.
- Heat a pan over medium-high, and put a little bit of oil.
- When you can see a little bit of smoke coming from the oil, it’s time to put those scallops in the pan. Cook for about 90 seconds on each side. If they are big cook for 2 minutes on each side.
- Reserve scallops
- You can re-use the same pan to cook the sauce but with the jus created from the scallops it will turn your sauce brownish ( does not affect the taste but is visually less pleasing). I prefer to use another pan. Melt the butter in the pan over medium heat.
- Once melted, add the garlic and cook for another 30 seconds or so
- Squeeze some of the lemon juice in the pan, and add the parsley.
- Cut the heat and put the scallops in. Turn them in the sauce, it will reheat your scallops at the same time.
tip : squeeze some fresh lemon juice on them before eating
Enjoy