My mouth is still healing from oral surgery, and I can't really eat anything with texture, so I'm taking this opportunity to cook some special things for my husband. I don't like any seafood at all, but he does. Since I'm the one who does the planning, shopping, and cooking, we might have seafood (that doesn't come from a tuna can) once a year or so. I decided to surprise him with some scallops. As I type, he's happily munching away on his scallops and I'm waiting for my pain meds to kick in so I can have some applesauce and milk. :)
Pan-Fried Lemon Garlic Scallops
- 1 lb fresh sea scallops
- 2 Tbsp salted sweet cream butter
- fresh thyme to taste
- 2 garlic cloves, minced
- a splash of white wine
- the juice of 1/2 a lemon
- sea salt & freshly cracked black pepper to taste
How it's Done:
- Melt the butter in your saute pan over medium heat (if using stainless steel. If using nonstick, you might need higher heat). Add thyme and garlic.
- Add scallops. Sear them in the butter. Don't turn them over until they've been cooking about 5 minutes.
- Turn them over and let them cook another 3 minutes or so. Add a splash (maybe a 1/4 cup. Sorry, I didn't measure) of white wine and squeeze 1/2 a lemon onto the scallops. Sprinkle with salt and pepper. Scrape bottom of pan to deglaze.
- Serve over pasta if desired. I served this dish over linguine. I added butter, parsley, and garlic to the linguine.