Saturday, January 28, 2012

Seared Scallops and/or Shrimp in Garlic Butter

This recipe is one of my favorites because it works for both scallops and shrimp (the seared scallops are pictured above and the shrimp are below).  You should allow for some extra time if you are using frozen shrimp to defrost, deshell, and devein them.  he key is to make a bit of extra garlic butter sauce so the pasta and seafood compliment each other.  I should add that this is not one of my "new" recipes since I made it in 2011, but it is one of my favorites so i wanted to share it.

Adapted from BHG Cookbook  Original Recipe found here.  Enjoy!!


-8 oz whole wheat spaghetti or capellini
- 1/2 pound fresh or frozen sea scallops, thawed
- 4 tablespoons butter
- 5 cloves of garlic, minced
- 3 tablespoons dry white wine- 1 tablespoon fresh parsley 
- pinch of salt

1. Prepare the whole wheat pasta according to package directions.  Drain.
2. Rinse scallops and pat dry with paper towels.
3. In a large skillet brown garlic in 1 tablespoon of the butter over medium-high heat for 30 seconds. Add the scallops. Cook, stirring frequently, for 2 to 4 minutes or until scallops turn opaque. Remove the scallops from skillet and transfer to a serving dish.
4. Reduce the heat slightly and add remaining butter and wine to the skillet. Cook and scrape the bottom of the pan to loosen any browned bits. Pour over scallops; sprinkle with parsley and salt.

Yield: 2 servings

  • Variation: Substitute 1-1/2 pounds fresh or frozen medium shrimp in shells for the scallops. Thaw shrimp, if frozen. Peel and devein shrimp (if you bought them whole). Rinse shrimp and pat dry with paper towels. Cook shrimp in the butter and garlic for 1 to 3 minutes or until shrimp turn opaque. Continue as above.

New recipes are coming up soon so stay tuned...

No comments:

Post a Comment