Creamy Garlic Scallops


In my opinion, Scallops (along with all other shellfish) are God's gift to humans. This recipe for Creamy Garlic Scallops is one of my favourites.

If Scallops are readily available and in season (and not too expensive), you can serve your Scallops in a small ramekin on the serving plate accompanied with a crisp garden salad.

However, if they are a bit steep in price - or you need to feed a small army - you can easily add extra cream to the recipe, and then add enough cooked wide fettucine to the pan (to coat the fettucine in the sauce). This is also a delicious way to enjoy this delightful seafood.

The secret to the perfectly cooked scallop is simple: don't overcook them (similar rules exist for Calamari). They should only be cooked on each side for approximately 1.5 minutes. Any longer than this, and they will simply resemble expensive rubber.

If you're battling over to leave the coral attached (the orange "tail" attached to the circular main body of the shellfish) - this is really personal taste. I always err on the side of caution and leave it attached. I figure if someone particularly dislikes it, they are free to cut it off and leave it on the side of their plate. I personally like the taste and texture of the coral, and find it adds a lovely variety to the dish.

And on with the ingredients:

750g scallops (fresh is best, though frozen will do)

2 tablespoons butter

2 cloves garlic, crushed

2 tablespoons chopped parsley

3 tablespoons wine

salt and pepper

1/4 - 1/2 cup cream


Melt the butter in a pan and add garlic, parsley, wine, salt and pepper.

Cover and simmer for 15 minutes.

Add scallops and cook on each side for 1.5 minutes. Uncover and stir in cream, heat but do not boil.

Serve immediately with a side garden salad.

Alternatively, as mentioned above - you can increase the amount of cream and add an appropriate amount of cooked wide fettucine for a more wholesome meal.

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