MONDAY MORNING RECIPE POST - SEARED SCALLOPS IN GARLIC BUTTER SAUCE

Seared Scallops in Garlic Butter Sauce 

1 pound sea scallops

Salt and Pepper to taste

2 tablespoons olive oil

3 tablespoons butter 

4 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped 

Lemon wedges for serving 

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat olive oil in a large skillet over high heat.

Add the scallops to the skillet, making sure they are not touching each other. Cook for 2 to 3 minutes on each side, until a golden crust forms and the scallops are opaque in the center.

Remove the scallops from the skillet and set aside.

Reduce the heat to medium and add butter to skillet. Once the butter has melted, add the minced garlic and cook for about 30 seconds until fragrant.

Stir in the lemon juice and chopped parsley.

Return the scallops to the skillet, spooning the garlic butter sauce over them to coat evenly.

Serve immediately with lemon wedges.

What did we think? It was delicious and we have put it in the make-again folder. Scallops are really expensive right now but we bought a big bag of frozen from Costco a month ago for a reasonable price. Once cooked we couldn't tell the difference from those found in restaurants that we have had on special occasions. 

We served them on a simple, throw-together salad of mixed spinach leaves and leaf lettuce, grated carrot and sauteed yellow cherry tomatoes fresh from my sister-in-law's garden (nothing like having them fresh-picked as many of you know - incredible taste - and a big thank you to s-in-l as she gave a big bowl of them). I also grated a carrot over the top and sprinkled a few pumpkin seeds into the mix, finishing off with chopped cilantro leaves.  

My dear other half also made a wonderful salsa with the same tomatoes two days ago, and we used the last of it as a dressing. I am very picky on dressings, preferring to have my salads without, but this changed my mind today. I will share that recipe another time.

We also had Jasmine rice as another side, all served up in one bowl.

We didn't change a thing with the scallop recipe, thinking it was excellent.

That's about it. I am not sure where the recipe came from. I have had it for a while and, as sometimes happens, forgot to make a note of where it came from.

Thanks for looking, have a great day

and Bon Appetit!