Scallop带子

Chinese Name(s):带子
Origin: China 产地：中国
Type: Wild Caught 种类：野生
Flavour: Mild 口味：清淡
Texture: Firm 肉质：结实
Cooking Method: Stir Fry / Pan Fry 烹煮方式：翻炒 / 油炸
Weight Loss after cleaning (whole fish): 0% 清理后重量减少（全鱼）：0%
Ice Glazing: 30% of stated weight 冰衣含量：30%（包括在标明的重量内）  ————————————————————————————————————————

How To Make: Creamy Garlic Scallops

Ingredients

• 2 tablespoons olive oil
• 1 1/4 pounds (600 grams) scallops
• 2 tablespoons unsalted butter, divided
• 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
• Salt and fresh ground black pepper to taste
• 1/4 cup dry white wine or broth (optional)
• 1 cup heavy cream (light, full fat or thickened cream. For a lower fat option, use evaporated milk)
• 1 tablespoon lemon juice
• 1/4 cup chopped parsley

Steps

• If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
• Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
• Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
• Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
• Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
• Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
• Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Also Try: Scallops with Asparagus

Sources: https://cafedelites.com/creamy-garlic-scallops/