
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC BUTTER

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The secret to perfectly browned scallops is patience. Peterson recommends cooking in two batches. Heat the oil until it ripples in the pan. Add scallops, a few at a time, and wait for them to sizzle before adding more. If you add too many at once, the pan will lose heat and its ability to brown them all.
ingredients
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serves: 4
Scallops
Parsley and garlic butter
Nutrition Facts
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC BUTTER
Servings Per Recipe: 4
Amount per Serving
Calories: 0
- Total Fat: 0 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Total Carbs: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 0 g
preparation

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