CRISPY LEMON GARLIC BUTTER SCALLOPS WILL INSTANTLY TAKE ANY MEAL FROM DRAB TO FAB IN LITTLE TO NO TIME AT ALL



INGREDIENTS:
2 tbsp. Olive oil
1 ¼ lbs. 3 tbsp. unsalted butter, divided
4-5 large garlic cloves, minced
Salt + pepper
¼ c. dry white wine or broth
2 tbsp. lemon juice
¼ c. chopped parsley

DIRECTIONS:
Heat oil in large cast iron skillet over medium-high heat. Before adding scallops to the pan, pat dry with a paper towel. Place in skillet and season with salt and pepper. Cook for 2-3 minutes before flipping. Flip and fry for another 2 minutes or until crisp and lightly browned and cooked thoroughly. Transfer to a plate.

In the same pan, add butter. Scrape any brown bits on the bottom of the pan. Add in garlic and cook until fragrant - about one minute. Pour in wine or broth to deglaze. Bring mixture to a simmer. Stir in the remaining tablespoon of butter and the lemon juice. Remove pan from heat and return scallops to the pan to warm throughout. Garnish with freshly chopped parsley.

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