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.
Flip and repeat.
Heat whisky (YUM!),
Let cook and try not to get a spoon out and eat it all!
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.