Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, butter sauteed scallops. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Lemon butter sauteed scallops is one of the best scallop recipes, with lemon butter sauce, garlic and bay scallops. Lobster Shrimp Scallops and Asparagus to die for. Sauteed Scallops with Brown Butter, Rosemary and Preserved Lemon. While the scallops cooked, I constantly spooned the butter and garlic mix over them.
Butter Sauteed Scallops is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Butter Sauteed Scallops is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook butter sauteed scallops using 6 ingredients and 3 steps. Here is how you cook it.
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The ingredients needed to make Butter Sauteed Scallops:
- Make ready 15 Scallops
- Make ready 4 stick Asparagus
- Make ready 10 grams Butter
- Make ready 2 tsp Sake
- Get 1 Salt
- Make ready 1 Coarsely ground black pepper
Sprinkle scallops with salt and pepper. Drop butter mixture in small dollops over scallops on each plate and squeeze lime wedges over. Sea scallops (the large ones) are sautéed in butter that turns deliciously nutty as it cooks, to make a super-fast, special dinner. A splash of lemon juice and fresh herbs finish the dish.
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Instructions to make Butter Sauteed Scallops:
- Cut the asparagus into easy-to-eat pieces and briefly parboil in salted water.
- Heat up a frying pan and sauté the butter and scallops. When they have lightly cooked, add the asparagus.
- Add the sake, salt, and pepper, stir-fry, and you're done.
Sea scallops (the large ones) are sautéed in butter that turns deliciously nutty as it cooks, to make a super-fast, special dinner. A splash of lemon juice and fresh herbs finish the dish. Scallops are on most nice restaurant menus these days, and for good reason. As far as seafood goes, I would take scallops over anything. Preparation Sprinkle scallops with salt and pepper; dust with flour.
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