Garlic Butter Scallops with Herb Infusion
Indulge in the exquisite flavors of Garlic Butter Scallops with Herb Infusion, a delightful dish that combines tender scallops with aromatic herbs and a hint of zesty lemon. Perfect for a special occasion or a refined weeknight dinner, this recipe showcases the natural sweetness of scallops, enhanced by a rich butter sauce and a touch of sherry. Served on a plate garnished with fresh parsley and lemon slices, this dish promises to impress your family and friends with its elegance and deliciousness. Share it at your dinner table and relish this blend of simplicity and sophistication!
4
Servings
N/A
Calories
12
Ingredients
Ingredients
Butter or Margarine
2-3 tablespoons (melted)
Garlic
2 cloves (chopped)
Fresh Tarragon
1 pinch (fresh, chopped)
Fresh Oregano
1 pinch (fresh, chopped)
Sea Scallops or Bay Scallops
1 lb (cut into 1-inch pieces)
Paprika
1 pinch
Salt
to taste
Pepper
to taste
Lemon
1/2 (juice only)
Sherry Wine
2 tablespoons
Parsley Sprig
for garnish ((optional))
Lemon Slice
for garnish ((optional))
Instructions
1
In a large skillet, melt the butter (or margarine) over medium heat until it begins to foam.
2
Add the chopped garlic, fresh tarragon, and oregano to the skillet, stirring continuously until fragrant, about 1-2 minutes.
3
Carefully place the scallops in the skillet and season them generously with paprika, salt, and pepper. Cook for about 3 minutes, stirring occasionally, until the scallops are lightly browned.
4
Squeeze the juice of half a lemon over the scallops and continue to sauté for an additional 2 minutes, or until the scallops are opaque and cooked through.
5
Raise the heat to medium-high and pour in the sherry, allowing it to cook down until almost all the liquid has evaporated, stirring to incorporate the flavors, approximately 1-2 minutes more.
6
Transfer the scallops to a serving dish, ensuring to spoon any remaining sauce over the top.
7
Finish by sprinkling with a pinch of paprika, and garnishing with fresh parsley and lemon slices for an elegant touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is one pound of sea scallops or bay scallops.
What herbs are used for the infusion?
The recipe uses fresh tarragon and fresh oregano for the herb infusion.
How much garlic is required?
You will need two cloves of chopped garlic.
What type of wine is used for deglazing?
The recipe calls for two tablespoons of sherry wine.
How many servings does this recipe make?
This recipe makes four servings.
What is the recommended size for the scallops?
The scallops should be cut into 1-inch pieces.
How much butter or margarine is needed?
You need two to three tablespoons of butter or margarine.
What spices are used to season the scallops?
The scallops are seasoned with paprika, salt, and pepper.
How long should the scallops cook initially?
The scallops should cook for about three minutes until lightly browned.
When is the lemon juice added?
Lemon juice is added after the scallops have cooked for the first three minutes.
Is this recipe suitable for a low carb diet?
Yes, this recipe is tagged as low carb.
At what heat should I melt the butter?
Melt the butter over medium heat until it begins to foam.
How long should the garlic and herbs sauté?
Sauté the garlic and herbs for one to two minutes until they are fragrant.
What is the purpose of raising the heat to medium-high?
The heat is raised to medium-high to cook down the sherry wine quickly.
How much lemon juice is used in the recipe?
The recipe uses the juice of half a lemon.
What are the suggested garnishes?
The dish is garnished with a pinch of paprika, fresh parsley, and lemon slices.
How long do you cook the sherry wine?
The sherry should cook for approximately one to two minutes until almost all liquid has evaporated.
How do you know when the scallops are fully cooked?
The scallops are done when they are opaque and cooked through.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine.
When should the paprika be added?
Paprika is added when first seasoning the scallops and again as a final garnish.
How should the garlic be prepared?
The garlic should be finely chopped before adding it to the skillet.
What should be done with the remaining sauce in the pan?
You should spoon any remaining sauce over the scallops when transferring them to a serving dish.
Is this a quick meal to prepare?
Yes, it is tagged as a quick meal and takes about 10 minutes of active cooking.
How much tarragon is used?
The recipe calls for one pinch of fresh, chopped tarragon.
How much oregano is required?
The recipe calls for one pinch of fresh, chopped oregano.
Should the herbs be fresh or dried?
The recipe specifically recommends using fresh tarragon and fresh oregano.
What category of food does this fall into?
This dish is categorized as seafood and is suitable for an elegant dinner.
What is the first step in the instructions?
The first step is to melt the butter or margarine in a large skillet over medium heat.
How long is the total cooking time after adding lemon?
The scallops sauté for an additional two minutes after the lemon juice is added.
Is there a specific type of salt recommended?
The recipe lists salt to taste without specifying a type.