How to Cook Lemon Garlic Scallops

Lemon garlic scallops are easy to prepare, yet lend an elegant touch to a dinner party.

Scallops are a wonderful treat that not everyone thinks about when preparing seafood. Yet, they can be a delicious option to the old standards of shrimp or fish. While not everyone knows how to cook scallops, they really aren't that difficult when you learn how to mix and match the right flavors together; like lemon garlic scallops.

Things You'll Need

• Scallops (cleaned if fresh or frozen)
• Butter
• Olive oil
• Garlic cloves
• Parsley
• Garlic powder, salt and pepper
• Bay seasoning
• Lemon juice
• Honey
• White wine
• Skillet
• Stove

Instructions

1. Make certain that your scallops are thoroughly clean if they are fresh. If they are frozen, thaw them in the refrigerator for four to six hours prior to cooking. Pat dry before cooking.

2. Chop 5 cloves of garlic into minced size pieces.

3. Put 1/4 cup of butter and 2 tbsp. of olive oil in a skillet, over medium heat. Add the garlic to the oil/butter mixture and saute until the garlic is golden brown. Remove the garlic from the skillet.

4. Turn the heat to low and add the scallops to the butter mixture. Sprinkle in 2 tbsp. of parsley flakes, 1/2 tsp. garlic powder, 1/2 tsp. garlic salt, 1/2 tsp. garlic pepper, and 1/2 tsp. bay seasoning.

5. Saute the scallops in the seasoned butter mixture for about five minutes on each side or until they are done. Remove the scallops from the mixture and set aside.

6. Turn the heat up to high and add in 1/4 cup of white wine and 1/4 cup of lemon juice. Let the mixture reduce about halfway. Add 1 tbsp. of honey to the mixture to make it thicker.

7. Pour the flavored butter mixture over the scallops and serve.

Tips & Warnings

• Experiment with other seasonings to make your own special recipe.

• If you want an even richer flavor to your scallops, return them to the pan while the flavored butter, wine, and lemon juices reduce.

• Be cautious not to overcook the scallops or they will be tough.

• Eliminate the honey if the mixture is thick enough on its own or if you choose to put the scallops back into the flavored butter, wine, and lemon juice mixture as it cooks. The scallops with soak in the flavors and the honey would likely add too much sweetness done that way.

References

• FishEx: Scallop Preparation and Cooking Tips

Resources

• Read this Article in Spanish