Scallops fall on the more expensive range of the seafood scale, yet they are nutrient-dense (and more than 80% protein!), proving that they have tremendous value overall.
They have plenty of vitamin B12, selenium, zinc, and phosphorus, and if you purchase them with some orange bits on them, don't throw that away! That is the roe of the scallop and is perfectly edible; even if you choose to remove it for the sake of presentation, you can always cook it on the side.
Never be afraid to branch out and try new recipes or new ingredients. There is nothing scary about a scallop; in fact, they are surprisingly easy to prepare and cook! The end result should leave the seared scallops soft and tender; they will become rubbery and firm if overcooked.
Before getting too far in the meal preparation and tossing them with excitement into the hot pan, you will need to prepare your favorite side salad first. The reason is that after the scallops are rinsed, they only need to be seared for about 2 to 3 minutes on each side, and eating them warm is best, so be prepared.
Whether you are cooking up a storm for a romantic weekend date night or just in need of a nutrient pick-me-up, seafood is sure to help set the mood. As for sides, we think that cauliflower couscous is a dreamy match. And for a simple dessert that can be made the day before, how about a light sorbet to hit the sweet spot?
Parsley And Garlic Scallops Recipe
Serves: 4 Prep: 10 min Cook: 10 min
Ingredients
- 1 lb. large scallops
- 4 garlic cloves, minced
- Juice of 1 lemon
- Zest of ½ lemon
- ¼ cup Italian parsley, roughly chopped
- ¼ tsp. paprika (optional)
- 2 tbsp. olive oil
- ¼ cup ghee
- Sea salt and freshly ground black pepper
Preparation
- Preheat the skillet over medium heat.
- Season the scallops with paprika, sea salt, and freshly ground black pepper to taste.
- Drizzle the olive oil in the skillet, add the garlic and stir for 1 to 2 minutes.
- Add the scallops and cook for about 2 to 3 minutes on each side.
- Add the ghee to the pan, along with the lemon juice and half of the parsley.
- Drizzle the melted ghee over the scallops repeatedly while continuing to cook for 1 to 2 minutes more.
- Serve the scallops topped with fresh lemon zest and the remaining parsley.
📖 Recipe
Parsley And Garlic Scallops Recipe
Ingredients
- 1 lb. large scallops
- 4 garlic cloves minced
- Juice of 1 lemon
- Zest of ½ lemon
- ¼ cup Italian parsley roughly chopped
- ¼ tsp. paprika optional
- 2 tbsp. olive oil
- ¼ cup ghee
- Sea salt and freshly ground black pepper
Instructions
- Preheat the skillet over medium heat.
- Season the scallops with paprika, sea salt, and freshly ground black pepper to taste.1 lb. large scallops, ¼ tsp. paprika, Sea salt and freshly ground black pepper
- Drizzle the olive oil in the skillet, add the garlic and stir for 1 to 2 minutes.2 tbsp. olive oil, 4 garlic cloves
- Add the scallops and cook for about 2 to 3 minutes on each side.
- Add the ghee to the pan, along with the lemon juice and half of the parsley.Juice of 1 lemon, ¼ cup ghee, ¼ cup Italian parsley
- Drizzle the melted ghee over the scallops repeatedly while continuing to cook for 1 to 2 minutes more.
- Serve the scallops topped with fresh lemon zest and the remaining parsley.Zest of ½ lemon
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