Scallops are not my fav seafood, with that in mind when I first tried making them a couple years ago, I was completely nervous. For a few reasons, one, scallops are soft & squishy, you cook something that’s soft it’s going to get tough. Scallops only cook for a few minutes on each side, you cannot walk away from scallops in a pan (trust me) Second, I never tasted them the first time I cooked them, so not having a taste to go by, or even a picture of a finished scallop I had no reference what so ever.
It’s not easy to cook something you’ve never seen or tasted before, even if it’s a simple recipe. Which this one is, but I’ll calm your nerves with a little fact. This very recipe can be used on Shrimp. And that, my friends is a winner. If you can do shrimp you can do scallops, nothing scary about it. Even if it is squishy!
There’s 2 ways I’ve done scallops in the past, One- Just cooked till opaque, Two- cooked till the top is browned. So it doesn’t need to be browned on top (which I thought it did at first)
Scallops in Garlic butter Sauce-
1 pounds fresh or frozen sea scallops
2 tablespoons butter or margarine
3 cloves garlic, minced
2 tablespoons dry white wine
1 tablespoon snipped fresh chives or parsley
1/8 teaspoon salt
1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels.
2. In a 12-inch skillet cook garlic in 1 tablespoon of the butter over medium-high heat for 30 seconds. Add the scallops. Cook, stirring frequently, for 2 to 3 minutes or until scallops turn opaque. Remove from skillet and transfer to a serving platter. Add remaining 1 tablespoon butter and wine to the skillet. Cook and stir to loosen any browned bits. Pour over scallops; sprinkle with chives and salt.
3. Makes 4 servings
4. Seared Shrimp in Garlic Butter: Prepare as above, except substitute 1-1/2 pounds fresh or frozen medium shrimp in shells for the scallops. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Cook shrimp in the butter and garlic for 1 to 3 minutes or until shrimp turn opaque. Continue as above.