Pan Seared Scallops in a Garlic Herb Reduction
Scallops are so easy to make and look incredibly fancy when you serve them in the half shell. It’s hard to go wrong with them as they cook quickly and are naturally so delicious. This is a quick entree that will knock your guests out of the park.
Pan Seared Scallops in a Garlic Herb Reduction
Scallops are so easy to make and look incredibly fancy when you serve them in the half shell. It’s hard to go wrong with them as they cook quickly and are naturally so delicious. This is a quick entree that will knock your guests out of the park.
Cooking Instructions
- 1
Carefully remove the scallops from the shell and pat them dry with kitchen paper or equivalent.
- 2
Heat your pan to medium-high heat, it needs to be hot but not smoking. Salt and pepper each side of your scallop.
- 3
Line the pan with oil, not too much but enough so it’s non-stick. Lay your scallop down and leave for 1.5 mins to 2 mins. Flip and repeat.
- 4
Whilst they’re cooking wash the shells in cold water so that they’re clean. Heat a pot and add butter, garlic, lemon and parsley and stir on a medium heat for 5 mins.
- 5
Once done, remove the scallops immediately and place back in shells. Spoon over your garlic herb reduction and serve on top of rocket, crushed ice or rock salt for aesthetic. Dash with lemon if you like.
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