Shrimp or Scallops in Garlic Butter
photo by love4culinary
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 453.59 g peeled and deveined shrimp or 453.59 g sea scallops, your choice
- 44.37 ml butter
- 1 small shallot, finely minced
- 3 clove garlic, mashed into a paste (or finely minced)
- 29.58 ml sherry wine
- 29.58 ml fresh minced parsley, for garnish
directions
- In a large skillet, heat butter over medium high heat.
- When butter begins to foam, add the garlic paste and shallot and saute for a minute or two, to soften a bit.
- Add the seafood of your choice: For the shrimp, saute for 2-3 minutes or until shrimp turn pink.
- For the scallops, saute 3-5 minutes, or until scallops turn opaque.
- Once the seafood is cooked through, remove to a plate and cover.
- Add the sherry to the melted butter and warm through for about a minute or two.
- Pour sauce over seafood, top with parsley, and serve.
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Reviews
-
Simple, but simply delicious. This recipe really pleased my senses :) I doubled the "sauce" ingredients and also added a bit of red pepper flakes when I added the seafood, and it made for a nice addition... other than that, I did everything as stated in the recipe. I used scallops and shrimp, adding the scallops just a couple mins earlier so they would be done at the same time. The sherry adds such depth to this recipe. We thoroughly enjoyed this! Served over very fine pasta. Thanks for the recipe! definitely a keeper! :)
-
I used very large sea scallops, roasted garlic and Harvey's Bristol Cream Sherry. I cooked the scallops for 7 minutes per side and they turned out great. The sauce was very good, not over powering and it complimented the scallops perfectly. We enjoyed this dish, thanks very much for sharing Kozmic Blues.
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RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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