SAUTEED GARLIC SCALLOPS IN CAPER-LEMON ALFREDO
Just came up with this one tonight. I served it over linguine. I made it for my wife, and now she just can't stop raving about it. She liked it so much, she wanted me to write it down for all eternity... Hmm, I think I do all the work around here. Ha!
Provided by MattyHam
Categories Seafood Shellfish Scallops
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Smash 2 cloves of garlic; dice or slice the other three. Wash scallops and thoroughly dry on paper towels. Rub smashed garlic over scallops and season with salt.
- Heat a skillet over high heat. Add 1 tablespoon butter and 1 tablespoon oil. Cook scallops in batches until lightly crusted and firm, about 1 1/2 minutes per side. Remove from pan and set aside.
- Pour water and white wine into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Remove from heat.
- Heat remaining oil in a separate pan over medium heat. Add onion and season with salt and pepper; cook and stir for 1 minute. Add the minced garlic and cook until mixture is lightly browned, about 5 minutes. Transfer mixture to the first skillet and heat over low heat.
- Add cream and remaining butter; heat until it starts to bubble. Stir in lemon zest and juice and cook until heated through, 1 to 2 minutes. Add the scallops and capers; warm for about 30 seconds. Plate scallops and sauce; top with Parmesan cheese and parsley.
Nutrition Facts : Calories 519.7 calories, Carbohydrate 9.2 g, Cholesterol 153.5 mg, Fat 43.1 g, Fiber 2.5 g, Protein 24.3 g, SaturatedFat 20.8 g, Sodium 477.8 mg, Sugar 1.1 g
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