26 October, 2020
Scallops with lemon garlic sauce
Ingredients
Scallops
2 fresh lemons (original recipe calls for 2 tblsp lemon juice)
1/4 stick unsalted butter
3 garlic cloves minced (original recipe calls for 3 tblsp)
pepper to taste
Directions
If you want this to be a great dish you need to buy the best scallops. Local supermarkets here have fine seafood however the top notch seafood is often at a boutique shop. Here in Colorado Tony’s Meat Market is the best around, though it’s quite expensive.
With a paper towel pat dry the scallops.
Pan sear in butter over medium high heat. For optimal results use a heavy bottom pan because you really want to effectively heat and sear the scallops. In general you should have a number of heavy bottom pens for any kind of searing. Heat pan first and then add butter, add scallops before butter browns. Let it get crispy, 2 to 4 minutes before you flip. The scallop is done when you clearly see it is opaque.
Set aside scallops and cover. Add squeezed lemon and crushed garlic to pan plus pepper to taste. Using wooden tool scrape bottom of pan and create your sauce mixing constantly. You might have to add more lemon depending on how much you are making and how browned the pan sizzling. Reduce to a very thick sauce. Note I use more lemon and less garlic than the original recipe calls for because I prefer a strong lemon taste over the garlic in this specific recipe.
Serve immediately with sauce on the side or a little dollop on top of each one. Note the sauce is going to be very strong.
Original recipe source: https://www.allrecipes.com/recipe/132358/easy-garlic-lemon-scallops/