Scallops with garlic and lemon butter
Scallops are a lovely luxury that is perfect as an appetizer. Fresh scallops are of course the best, but they can also be bought frozen. The thing you should pay a little extra attention to is the time. Scallops only need a short, nice and hot stay in the pan.
- 12 scallops
- 4 cloves garlic
- 1 lemon
- 100g butter
- 1 cup parsley
- dried chili
- arugula salad
- salt and ground pepper
- oil
- bread
- Finely chop or slice the garlic. Cut off the top and bottom of the lemon. Cut off the peel (be careful not to remove too much). Cut out the lemon wedges/fillets without the skin and cut them into small pieces.
- Heat a large frying pan and quickly fry the scallops over a high heat in a little oil or clarified butter. Fry for a minute on each side and season with salt and ground pepper. Transfer the scallops to a plate while they cook.
- Lower the temperature of the pan slightly and add the butter. Let it sizzle until the butter is caramelized and nutty brown (but definitely not burnt), adding the garlic along the way so that it becomes golden (not overcooked, as it can become bitter).
- Return the scallops to the pan so they can warm up quickly in the butter. Add lemon slices and chopped parsley. Sprinkle with a pinch of dried chili and serve the scallops immediately. With or without a little rocket salad.
Scallops are a lovely luxury that is perfect as an appetizer. Fresh scallops are of course the best, but they can also be bought frozen. The thing you should pay a little extra attention to is the time. Scallops only need a short, nice and hot stay in the pan. Overcooking can lead to an eraser consistency, and that is the last thing you want when you have first gone to buy this delicacy. A caramelized butter bath, on the other hand, with lots of garlic and lemon is right up your alley.
