Sauteed Garlic Scallops in Caper-Lemon Alfredo recipe
All Recipes Seafood Shellfish Scallops
Ingredients
- 5 cloves garlic, divided 1 pound scallops salt and ground black pepper to taste 3 tablespoons unsalted butter, divided 3 tablespoons grapeseed oil ¼ cup water ¼ cup white wine ½ medium onion, diced 1 cup heavy cream 1 lemon, zested and juiced 2 tablespoons capers 2 tablespoons grated Parmesan cheese 3 sprigs fresh parsley, or as desired
Nutrition Info
- 519.7 caloriescarbohydrate: 9.2 gcholesterol: 153.5 mgfat: 43.1 gfiber: 2.5 gprotein: 24.3 gsaturatedFat: 20.8 gservingSize: -sodium: 477.8 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Sauteed Garlic Scallops in Caper-Lemon Alfredo
Directions
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Smash 2 cloves of garlic, dice or slice the other three. Wash scallops and thoroughly dry on paper towels. Rub smashed garlic over scallops and season with salt.
Heat a skillet over high heat. Add 1 tablespoon butter and 1 tablespoon oil. Cook scallops in batches until lightly crusted and firm, about 1 1/2 minutes per side. Remove from pan and set aside.
Pour water and white wine into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Remove from heat.
Heat remaining oil in a separate pan over medium heat. Add onion and season with salt and pepper, cook and stir for 1 minute. Add the minced garlic and cook until mixture is lightly browned, about 5 minutes. Transfer mixture to the first skillet and heat over low heat.
Add cream and remaining butter, heat until it starts to bubble. Stir in lemon zest and juice and cook until heated through, 1 to 2 minutes. Add the scallops and capers, warm for about 30 seconds. Plate scallops and sauce, top with Parmesan cheese and parsley.