This is a collection of my recipes. Many are quite old, and have been handed down through generations of my very Southern family. There are others that I have collected over decades of cooking. The purpose of this blog is to preserve and pass them on to the younger generations of my family, and to share with old and new friends. You are welcome and appreciated here. I hope you will join my blog, and visit often! Click JOIN THIS SITE below to join this group of friends who love food!
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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.
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.