Prep 10 mins
Cook 12 mins
These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions.
- 12 scallops
- 2 garlic cloves, smashed
- 4 ounces butter
- 3 tablespoons chopped parsley
- salt and black pepper
- Wash and dry the scallops and separate the coral from the white flesh.
- Peel and smash the garlic.
- Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
- Season to taste.
- Place on paper towel and keep hot between two plates over a pan of hot water.
- Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
- Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
- Serve immediately with a dry rose wine.
Wow! So good and so simple. I used frozen scallops without the coral and added some sauteed mushrooms. It was a great hit at a dinner party.
Very good! The coral was already removed so, of course, I skipped those steps. I added the smashed garlic when I first put the scallops in the butter, rather than at the end, as I love garlic and wanted to make sure it flavored the butter. Worked wonderfully. Thanks for sharing the recipe!
Superb! This not only tastes wonderful, but is a snap to make. I also added the garlic with the butter and the scallops. Will be adding this to my regular rotation.