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Wednesday, February 15, 2012

Pan Seared Scallops with Garlic, Olive Oil and Butter

I served these scallops as the first course of our Valentine's dinner last night.  They were delicious, tender, moist and flavorful.

Ingredients:
8- 10 large dry* scallops
salt to taste
pepper to taste
2 TBS olive oil
2 TBS butter
2 cloves garlic, finely diced
Minced parsley, optional

Instructions:Pat scallops dry with paper towels. Sprinkle salt and pepper to taste over the scallops (both sides). Heat olive oil in a cast iron frying pan, over high heat. When oil and butter are hot, place the scallops in the pan with at least one or two inches between them.  Baste scallops with butter and oil during cooking. After about two and one half minutes, flip the scallops, add garlic, and cook for another two and a half minutes, continuing to baste them.  Scallops should now be brown on both sides. Remove scallops, and set on warm serving dishes.  Spoon pan juices over scallops, and sprinkle with minced parsley, if desired.  Serve immediately.
* Dry scallops have not been injected with any additives, and should be labled as such.  
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10 comments:

  1. I love scallops & these sound perfect!

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    1. They turned out really well. I will use this recipe again. Thanks, Kitty!

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  2. Great! I loved the recipe! Thank you so much for stopping at my page :)

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    1. Thank you, Teena, and I am glad you paid me a visit. Patsy

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  3. I love scallops but they are extremely expensive over here! Thank you for stopping by. You have a lovely site, am glad to follow you right back. Have a nice day!

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    1. It is great to meet you! Yes, scallops are a bit pricey here too. I bought these yesterday for $24.99 a pound. They are a real treat, but at that price i am always afraid I will overcook them, but they turned out just right yesterday. Hope to "see" you again soon. Patsy

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  4. Thanks for visiting my blog.......
    sounds new & very interesting...great recipe..

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  5. Scallops always look good, but for some reason, I've never been able to eat them. I'm just really picky about food. My Dad and brother love them, and this is the way Mom has cooked them. They are always well received.

    Thanks for sharing your recipes on my party each week!

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    1. Thank you for stopping by, Shannon...and thanks for hosting! Patsy

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