Ginger & Black Garlic Seared Sea Scallops
by Olive the Best | Jan 14, 2025 |
The combination of zesty ginger and rich black garlic creates a sophisticated and mouthwatering dish. Try it and let us know what you think.
Prep Time5 minsCook Time10 minsTotal Time15 mins
12 large sea scallops, thawed if frozen, side muscle removed1 1/4 - 1 1/2 lbs
salt and fresh ground black pepper to taste
1 tbsp salted butter
¼ cup dry white wine
1 tbsp lemon juice, fresh squeezed
¼ cup flat leaf parsley, chopped
1Pat the scallops thoroughly dry with paper towels and season generously with salt and fresh ground pepper.
2Heat the UP olive oil in a large pan or skillet over medium-high heat until very hot and sizzling.
3Add the scallops to the pan and fry for two minutes on one side until a gold crust forms, then flip and fry the other side for two minutes when scallops are just cooked through and barely opaque .
4Remove from skillet and transfer to a warm serving plate.
5In the same pan, over medium high heat, add butter along with Ginger & Black Garlic Infused Olive Oil, scraping any browned bits left over from the scallops.
6Pour in wine, and bring to a simmer for two minutes or until wine reduces by about half.
Stir in lemon juice.
7Remove the pan from the heat and immediately pout the hot pan juice over the plated scallops.
8Garnish with parsley and serve over rice, risotto, polenta, pasta, with garlic bread or steamed vegetables.
Ingredients
12 large sea scallops, thawed if frozen, side muscle removed1 1/4 - 1 1/2 lbs
salt and fresh ground black pepper to taste
1 tbsp salted butter
¼ cup dry white wine
1 tbsp lemon juice, fresh squeezed
¼ cup flat leaf parsley, chopped
Directions
1Pat the scallops thoroughly dry with paper towels and season generously with salt and fresh ground pepper.
2Heat the UP olive oil in a large pan or skillet over medium-high heat until very hot and sizzling.
3Add the scallops to the pan and fry for two minutes on one side until a gold crust forms, then flip and fry the other side for two minutes when scallops are just cooked through and barely opaque .
4Remove from skillet and transfer to a warm serving plate.
5In the same pan, over medium high heat, add butter along with Ginger & Black Garlic Infused Olive Oil, scraping any browned bits left over from the scallops.
6Pour in wine, and bring to a simmer for two minutes or until wine reduces by about half.
Stir in lemon juice.
7Remove the pan from the heat and immediately pout the hot pan juice over the plated scallops.
8Garnish with parsley and serve over rice, risotto, polenta, pasta, with garlic bread or steamed vegetables.
Ginger & Black Garlic Seared Sea Scallops
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