It took me some time to figure out the best way to prepare scallops, and now I’m never going back! These are delicious and soft, never rubbery, and can be made with or without the sauce (though, with is much better).
- 1 1/4 pounds scallops
- 1/4 cup and 1 tbsp lemon juice (separated)
- 3 tbsp sea salt
- 1 cup water
- 2 tbsp olive oil
- 2 tbsp butter
- 4 minced garlic cloves
- Salt and pepper (to taste)
- 1/4 cup white wine (dry) or broth of choice.
- 1 cup heavy cream
- 1/4 cup parsley, chopped
- If you’re using dry scallops, skip this step. Usually, however, the scallops you get at the grocery store are “wet” scallops, which can make them difficult to cook. Combine the “wet” scallops, 1/4 cup lemon juice, 3 tbsp sea salt, and 1 cup water in a bowl. Ensure all the scallops are covered by this solution, and let sit for 30 minutes.
- During those 30 minutes, gather the rest of your ingredients.
- Heat the olive oil in a large pan over medium-high heat. When hot, add the scallops, and be sure to avoid crowding them. Season the tops of the scallops with salt and pepper as they fry for 3 minutes, then flip and continue to fry for 2 minutes. Remove the scallops to a plate.
- Melt the butter in the same pan and add the garlic, sauteeing for 1 minute.
- Add the wine or broth and bring to a simmer until the wine/broth reduces by half.
- Add the cream and simmer until slightly thickened.
- Turn down the heat to the lowest setting, and stir in remaining lemon juice.
- Add the scallops and parsley, and spoon the creamy garlic sauce over the scallops for about a minute.