Ginger & Black Garlic Seared Sea Scallops
by Olive the Best | Feb 24, 2023 |
A new flavour combination for scallops!
Our Ginger & Black Garlic gives an earthy caramelized garlic flavour contrast to the ginger and makes a great contrast with the acidity of the white wine and lemon.
Definitely great with risotto (as pictured) but also delicious served over rice,polenta, pasta, with garlic bread or steamed vegetables.
Prep Time5 minsCook Time12 minsTotal Time17 mins
12 large sea scallops, 1 1/4 to 1 1/2 pounds, thawed if frozen, side muscle removed
Salt and fresh ground black pepper to taste
2 tbsp Olive the Best Ultra-Premium Certified Extra Virgin Olive Oil
1 tbsp Olive the Best Ginger & Black Garlic Infused Olive Oil
1 tbsp salted butter
¼ cup dry white wine
1 tbsp fresh squeezed lemon juice
¼ cup chopped flat leaf parsley
1Pat the scallops dry thoroughly with paper towels.
2Season the scallops generously with salt and fresh ground pepper to taste.
3Heat the Ultra-Premium olive oil in a large pan or skillet over medium-high heat, until very hot and sizzling.
4Add the scallops to the pan and fry for two minutes on one side (until a golden crust forms).
5Flip and fry again for another minute or two, until a golden crust forms on the other side, and they’re just cooked through and barely opaque.
6Remove from skillet and transfer to a warm serving plate.
7In the same pan, over medium high heat, add butter along with Ginger & Black Garlic Infused Olive Oil, scraping up any browned bits left over from the scallops.
8Pour in wine and bring to a simmer for two minutes or until wine reduces by about half. Stir in the lemon juice.
9Remove the pan from the heat and immediately pour the hot pan juice over the plated scallops. Garnish with parsley and serve.
10Serve over rice, risotto, polenta, pasta, with garlic bread or steamed vegetables
Ingredients
12 large sea scallops, 1 1/4 to 1 1/2 pounds, thawed if frozen, side muscle removed
Salt and fresh ground black pepper to taste
2 tbsp Olive the Best Ultra-Premium Certified Extra Virgin Olive Oil
1 tbsp Olive the Best Ginger & Black Garlic Infused Olive Oil
1 tbsp salted butter
¼ cup dry white wine
1 tbsp fresh squeezed lemon juice
¼ cup chopped flat leaf parsley
Directions
1Pat the scallops dry thoroughly with paper towels.
2Season the scallops generously with salt and fresh ground pepper to taste.
3Heat the Ultra-Premium olive oil in a large pan or skillet over medium-high heat, until very hot and sizzling.
4Add the scallops to the pan and fry for two minutes on one side (until a golden crust forms).
5Flip and fry again for another minute or two, until a golden crust forms on the other side, and they’re just cooked through and barely opaque.
6Remove from skillet and transfer to a warm serving plate.
7In the same pan, over medium high heat, add butter along with Ginger & Black Garlic Infused Olive Oil, scraping up any browned bits left over from the scallops.
8Pour in wine and bring to a simmer for two minutes or until wine reduces by about half. Stir in the lemon juice.
9Remove the pan from the heat and immediately pour the hot pan juice over the plated scallops. Garnish with parsley and serve.
10Serve over rice, risotto, polenta, pasta, with garlic bread or steamed vegetables
Ginger & Black Garlic Seared Sea Scallops
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