Bay Scallops With Garlic Parsley Butter Sauce
That way you get a nice mixture of lobster taste and lobster meat in each ravioli.
Recipe Summary Bay Scallops With Garlic Parsley Butter Sauce
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.Ingredients | Garlic Butter Sauce For Lobster Ravioli4 thick slices Italian bread, toasted2 tablespoons butter1 ½ tablespoons olive oil1 ½ pounds fresh or frozen bay scallops, thawed, rinsed and patted dry4 cloves garlic, minced½ cup white wine2 tablespoons lemon juice¼ cup chopped fresh flat-leaf parsley4 tablespoons cold butter, cut into cubes1 pinch cayenne pepper1 pinch salt and ground black pepper to tasteDirectionsSpread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.Spoon scallops over buttered toast and serve immediately.To make this as a pasta sauce, add 1 1/2 cups heavy cream when adding the wine.Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.Info | Garlic Butter Sauce For Lobster Ravioliprep: 10 mins cook: 3 mins total: 13 mins Servings: 4 Yield: 4 servings
TAG : Bay Scallops With Garlic Parsley Butter SauceAppetizers and Snacks, Canapes and Crostini Recipes,
