Ever since I’ve moved to Belgium, I started paying more attention to the scallops. every time I would buy some fish they were there, white and shiny. And of course as curious as I am I had to try them out. Why not jump into another recipe challenge… So I did my homework one of these night I couldn’t sleep, reading all about scallops taste, recipes, how to prepare them perfectly and I’m not quite sure I nailed them yet! But I have to be honest, at the same time they’re super easier, fast to cook they also required attention so they don’t get overcooked.
- 6 fresh sea scallops
- 2 tbsp. butter
- 2 garlic cloves minced
- 2 tbsp. dry white wine
- Salt to taste
- Fresh chives or parsley (optional)
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Melt the butter in a large skillet over medium high heat.
- In a large skillet cook garlic in 1 tablespoon of the butter over medium-high heat for 30 seconds, don’t let the garlic get golden.
- Add the scallops. Cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm. Remove from skillet and transfer to a serving platter.
- Add remaining 1 tablespoon butter and wine to the skillet. Cook and stir to loosen any browned bits. Pour over scallops; Serve them immediately; sprinkle with chives and salt (optional)