Tuesday, June 12, 2012

A Seafood Dilemma

I had a little bit of leftover fish from last night but not enough from a meal so I needed a side. In the freezer I found some leftover scallop pieces from the last time I made Bacon Wrapped Scallops, not enough for a meal but the perfect amount for a side! I found this recipe and used it as a guide. I decreased the amount of butter (reviews also suggested olive oil or a combination) and tossed the sauce with pasta. Then I served it up and topped it with scallops because we only had a handful, I didn't want them to become lost in the pasta. 
The result was delicious! The pasta had a light lemon flavor and the scallops added a little sweetness to each bite. The garlic wasn't overpowering. It was quick and easy (took longer to boil the pasta!) I would love to try this recipe with the original amount of scallops! Mmmmmm...
Garlic-Lemon Scallops
(adapted from allrecipes.com)
3/4 cup butter (I used half a stick)
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lemon juice
1. Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
2. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve OR toss sauce with pasta and add scallops.

No comments:

Post a Comment