Scallops with garlic butter sauce

Scallops with garlic butter sauce

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g scallops
plain flour, seasoned
75g butter
1 tablespoon olive oil
1 small garlic clove, finely chopped
2 tablespoons parsley, finely chopped
lemon wedges, to garnish

Method

  1. Remove any brown parts from scallops but keep coral. Dust with seasoned flour, shaking well to remove any excess.
  2. Melt 15 g butter with the oil in a sauté pan. When foam subsides, sauté scallops for 2–3 minutes or until light golden. Transfer to a heated dish and keep warm.
  3. Clarify remaining butter by melting it slowly and skimming off foam. Spoon clear butter into a container and discard milky solids left at bottom. Return clarified butter to pan and heat until it sizzles without colouring. Remove from heat and stir in garlic. Pour over scallops and serve at once, sprinkled with chopped parsley and garnished with lemon wedges.
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