Garlic Butter Herb Scallops Recipe

Garlic Butter Herb Scallops Recipe

How To Make Garlic Butter Herb Scallops

Looking for a restaurant-worthy meal at home? These herb scallops might just be for you. They’re rich in flavor, perfectly pan-seared, and really simple.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes

Serves:

Ingredients

  • cupkosher salt,plus more for seasoning
  • 1cuphot water
  • 1lblarge scallops
  • salt and pepper
  • 1tbspolive oil
  • 3tbspbutter
  • 3clovesgarlic,minced
  • 1tsporegano,freshly chopped
  • 1tspfresh rosemary,chopped
  • 1tspfresh thyme,chopped
  • lemon wedges and chopped parsley,for garnish, if desired

Instructions

  1. In a medium-sized bowl combine salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.

  2. Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops.

  3. Remove as much surface moisture as possible for the best browning results when cooked.

  4. In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet.

  5. Sear scallops for 3 to 3½ minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.

  6. Add the butter, garlic, and fresh herbs. Saute for 1 to 2 minutes and add the scallops back to the pan and heat through. Garnish with lemon and fresh chopped parsley on top.

Nutrition

  • Calories: 191.21kcal
  • Fat: 12.64g
  • Saturated Fat: 6.11g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 4.77g
  • Polyunsaturated Fat: 0.85g
  • Carbohydrates: 5.15g
  • Fiber: 0.43g
  • Sugar: 0.06g
  • Protein: 14.08g
  • Cholesterol: 50.11mg
  • Sodium: 449.93mg
  • Calcium: 26.26mg
  • Potassium: 269.52mg
  • Iron: 0.82mg
  • Vitamin A: 83.89µg
  • Vitamin C: 3.85mg
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