Monday, June 14, 2021

Lemon Butter Herb Scallops from @TinaKashian1 #Giveaway


Hello from TINA KASHIAN! I love seafood, but I was hesitant to cook my own scallops. I had tried in the past and they came out tough and didn’t taste good. I found myself ordering scallops from restaurants and paying two or three times as much as if I cooked them myself. Then I tried this recipe, and it was delicious! The scallops were tender and full of flavor. I talked to the fishmonger at my local supermarket, and he recommended fresh scallops, not frozen. The trick is not to overcook them and to use fresh herbs. Since they cook so fast, you want to prepare your side dishes first then serve everything together. I served mine with Mediterranean couscous and a fresh vegetable.


For the Scallops:

2 tablespoons butter

1 pound scallops (I used fresh scallops, not frozen)

Salt and pepper to taste

For the Lemon Butter Herb Sauce

2 tablespoons butter

2 cloves minced garlic

Juice of 1 lemon (about 4-5 tablespoons)

2 tablespoons chopped fresh parsley

Salt and pepper to taste


Over medium heat, melt two tablespoons butter in a large skillet. Season scallops with salt and pepper to taste. Add scallops to the skillet in a single layer and cook, flipping once, until golden brown. You may have to do this in batches. They cook very fast, 2 minutes per side. Remove scallops and put them on a plate.


For the lemon butter herb sauce: Over medium heat, melt two tablespoons butter in the same skillet. Add garlic, lemon juice, parsley, and season with salt and pepper to taste. Let it simmer for two minutes.