Garlic Scallops Recipe

There are two sorts of scallops accessible in the market:

Normal/untreated (Dry) and treated/drenched with water (Wet). With regards to scallops, you need to get dry, regular and untreated ocean scallops.

Dry scallops are smooth and velvety white in shading, at times with a slight light yellow or pink tint. They are delicate to the touch and the surface doesn’t feel tricky. The tissue scents of the ocean, and they are completely briny, sweet, and superb. They are costly.

Garlic Scallops

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Recipe by rasamalaysiaCourse: MainCuisine: Seafood, AmericanDifficulty: Medium


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Creamy Garlic Scallops – easy, creamy and one of the best scallop recipes ever. Takes only 15 mins, better than restaurants and much cheaper! Scallops are my favorite seafood.


  • 1 lb natural and untreated scallops

  • 1 tablespoon olive oil

  • 2 tablespoons melted butter

  • 3 cloves garlic, minced

  • 1/4 cup white wine

  • 1 pinch cayenne pepper

  • 1 pinch salt

  • 3 dashes ground black pepper

  • 1 tablespoon chopped Italian parsley leaves


  • Rinse the scallops with cold water and remove the tough ligament from the side of the scallops. Pat dry with paper towels.
  • Heat up a skillet (cast-iron preferred) on medium to high heat. When it’s fully heated, add the olive oil and butter. Saute the garlic for a little bit and add the scallops, pan-sear until both surfaces turn brown. Add the white wine, cayenne pepper, salt and black pepper. Bring it to a light simmer or until the inside of the scallops are cooked through. Turn off heat and serve immediately.


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