Jan 182012
 
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We’ve had scallops in the freezer from Costco for awhile now. The reason why we haven’t cooked them is because neither Michael nor I know how to cook scallops. Which sucks, because I love scallops and order them in a restaurant whenever it’s an option.

I decided it was TIME. We just have to learn¬†or fail. Either way, we’re never going to figure it out if we don’t at least try. That’s the funny thing about cooking: it can go horribly bad, but it takes practice to get better. Time to suck it up.

Lemon and Garlic Scallops

Yield: 6

Calories per serving: 481

Ingredients

  • 3 tbsp garlic, minced
  • 2 tbsp lemon juice
  • 3/4 cup butter (or Ghee)
  • 2 pounds large scallops
  • Salt and pepper to taste

Instructions

  1. Heat a pan over a medium heat and melt the butter or ghee. Add the minced garlic for a minute, until fragrant
  2. Add the scallops and cook for a few minutes on the first side so they are about halfway cooked.
  3. Turn the scallops and finish cooking until they are firm and opaque.
  4. Put the scallops aside to a plate and add the lemon juice to the hot butter and garlic in the pan.
  5. Season to taste
  6. Serve the scallops on a bed of steamed or roasted vegetables with the lemon and garlic butter sauce on top. Spinach and asparagus go very well with scallops. Additionally, sprinkle some fresh parsley or chives on top if available.

Notes

From: http://paleodietlifestyle.com/lemon-and-garlic-scallops/

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http://www.110pounds.com/?p=27974

I’m surprised that the calorie count is so high for a seafood. Especially considering bacon wasn’t involved in this recipe (darn it). Maybe it’s the butter that makes it high? Oh well. Scallops are awesome.

I steamed some broccoli and made salads while Michael cooked the scallops.

It was fast. I think maybe 3 minutes total for the scallops. He seared them seasoned with salt and pepper, then added the garlic and I squeezed the lemon over the skillet to add the lemon juice.

The scallops looked perfect! We dug in and they were absolutely delicious. They were prepared perfectly–not raw or overcooked (chewy). My fork cut through the scallops like it was soft butter.

The flavors of the garlic, lemon and butter was fantastic. The scallops themselves were mild in flavor. I am so excited that this recipe turned out so wonderfully! Scallops will become a regular in our dinner rotation.

The other bonus: scallops are super fast to cook. Dinner took probably 15 minutes from start to finish and the part that took the longest was mincing the garlic. :)

Definitely give this one a try!

QUESTION: Can you cook scallops? How do you prepare them?

About Lisa Eirene
About Lisa Eirene Lisa lost 110 pounds through calorie counting and exercise. She swims, bikes, runs, hikes and is enjoying life in Portland, Oregon. Her weight loss story has been featured in First Magazine, Yahoo Health, Woman's Day and Glamour.com.

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  12 Responses to “Lemon and Garlic Scallops”

  1. Hi Lisa, OOOH…amazing!!! I don’t have any scallops in the freezer, and I’m still in “use what we have” mode, but damn, this makes me want to make a trip to the seafood department in the grocery store! :)
    Have a great Wednesday.

  2. I like them when I eat them in restaurants, but I’ve never bought them before. Those look really good!

  3. My fave way to cook scallops is to put them on skewers and drizzle with balsamic vinegar and then either pan sear or grill them. So. Freakin. Good. And quick because they cook in minutes!

  4. I usually just saute them with spices in a little olive oil, but this butter/garlic/lemon comdo looks divine! Thanks for making me so hungry when dinner is a good 3 hours away … LOL!

  5. Great bloggers think alike! On Tuesday I did a post covering what I’ve learned while trying to cook scallops. From various comments it’s apparent I’ve learned less than I thought. If only this post had come around sooner!
    Dan @ Essentials of Nutrition recently posted..The End of the Twinkie?

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