If I'm at a restaurant and they have scallops on the menu as an appetizer I order them EVERY SINGLE TIME. But not once have I ever made them because the idea of over or under cooking scallops stressed me right out. That is until I found this amazingly simple and fast recipe for Whisky Scallops that is so easy even this Canned Soup Mom can make them mistake-free all while guests are having their first sips of one of these Top Five Pitcher Drinks.
Of course, I just had to share with all of you because I promise that if I can make these scallops so can you.
Simply pat dry and season.
Melt butter and garlic.
Add scallops.
Flip and repeat.
Heat whisky (YUM!),
Add cream.
Let cook and try not to get a spoon out and eat it all!
Voila!
Ingredients:
1 LB fresh sea scallops (approx. 12 large—I bought mine at my local grocery store)
Sea salt and pepper to taste
2 Tbsp. butter
1/4 cup whisky
1 clove garlic, minced
1/4 cup whipping cream
Pat scallops dry with paper towel and season with sea salt and pepper.
Heat large sauté pan over medium-high heat and add butter and garlic.
When butter is melted, add scallops in single layer. Cook for 2 minutes until crust starts to form.
Printer-friendly version