Category:
Prawns and scallops
Date:
July 13, 2021
Prep time: 5 minutes
Total time: 5 minutes
Serves: 4
Ingredients:
- 1 ½ pounds of high-quality large scallops from your local Fisherman’s Market
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4-5 large garlic cloves, minced (or 1 1/2 tbsp minced garlic)
- 1/4 cup dry white wine or broth
- 2 tbsp lemon juice
- 1/4 cup chopped parsley
- Salt and fresh ground black pepper to taste
Directions:
- If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp/lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- Melt 2 tablespoons of butter in the same pan, scraping up any browned bits leftover from the scallops. Add in the garlic and cook until fragrant (1 minute).
- Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
- Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.
- Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
ENJOY!
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Prawn and Scallop – 4 lb. Crew Pack
The scallops used in these packs are sustainably harvested from Japan. These scallops are removed from the shell and are 60/80 scallops per pound. The tiger prawns used in these packs are certified responsible aquaculture and ethically harvested in Viet Nam. Prawns are peeled, deveined, tail off and there are 41/50 prawns per pound.
These Crew Packs contain 2 x 1lb Prawns and 2 x 1lb Scallops.