I’m always on the lookout for good scallop recipes. Mainly because they are so easy to prepare. So, today, we have a recipe of scallops sautéed with garlic. I did a post back in 01/30/15 on scallops cooked in garlic butter. It was more of scallops cooked in a sauce that included butter, lemon juice, and oregano. This dish is different in that it has garlic, breadcrumbs and parsley. Along with salt and pepper, that’s it. Also, I would recommend bay scallops.
The trick to cooking scallops is to never overcook them. When they’re done, their usual ivory color turns opaque.
This time around we served the scallops over yellow rice; but you can pair it with any grain or even pasta. Have fun.
SAUTÉED BAY SCALLOPS
1 pound bay scallops
3 tablespoons olive oil
3 cloves garlic, peeled and minced
2 tablespoons seasoned bread crumbs
2 tablespoons chopped Italian parsley
Salt and pepper to taste
- Rinse scallops under cold running water and pat dry with paper towels.
- Heat olive oil in large skillet or fry pan and sauté the garlic for 30 seconds.
- Add scallops and stir fry until they become opaque. Depending on their size, this will take 5 to 7 minutes.
- Add bread crumbs and cook 30 seconds, stirring constantly. Add the parsley and cook 20 seconds. Remove and serve immediately.
Yield: 4 servings.
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