I discovered that scallops are 20 bucks per pound recently. Thinking of serving these for a party? Well, here’s a suggestion, how about serving 1 scallop on every spoon. It is Christmas after all and we need to feed a crowd!. Just joking.
Then again, these would cost 3x more in a restaurant, so you are better off making these at home.
It can be intimidating to cook scallops, especially if you’ve watched any kind of cooking competition, but trust me, they are SUPER easy to work with and fast to cook, which makes for an appetizer that might look like you’ve taken it up a notch!
With Christmas fast approaching, if you’re thinking of adding something fresh in the rotation of (safely distanced small crowd) party treats, do give these Lemon Garlic Butter Scallops a try. There’s something about having this scallop and a glass of mocktail on the other hand. So fine dining and fancy!
Oh, please excuse my bunned hair and that accidental drip of lemon garlic sauce on my Tee.
- 2 tbsp olive oil
- 1 pound scallops
- 3 tbsp butter
- 4 garlic cloves, minced
- Salt and fresh ground black pepper to taste
- 2-3 tbsp lemon juice
- Parsley or thyme
- Clean the scallops and 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 each side
- Remove from skillet and transfer to a plate.
- Melt 2 tablespoons of butter in the same pan.
- Add in the garlic and saute for about 1 minute.
- Stir in lemon juice and parsley/thyme.
- Add the scallops back into the pan to warm through slightly.