Best Shrimp Or Scallops In Garlic Butter Recipes

GARLIC BUTTER SCALLOPS

Garlic Butter Scallops image

Definitely read the headnotes for tips and tricks on making this recipe as best as it can be. Once made, this is best eaten straight away, but it's also OK at room temperature.

Provided by Hank Shaw

Categories Appetizer lunch Main Course Side Dish

Time 25m

Number Of Ingredients 7

Ingredients

2 tablespoons canola, safflower or grapeseed oil
1 pound scallops
5 cloves garlic, (minced)
5 tablespoons unsalted butter, (cut into chunks)
Salt
3 tablespoons minced parsley
Zest and juice of a lemon

Steps:

Get a pan large enough to hold all the scallops hot, set over high heat. While it's heating, pat the scallops dry with paper towels. Add the canola oil to the pan and swirl it around.
When you see the slightest wisp of smoke coming up from the oil, toss in the scallops, moving the pan constantly -- the goal is to toss the scallops in and coat them with the hot oil before they stick to the pan. This should just take a few seconds. Then let the scallops rest undisturbed for 2 minutes. Toss the pan to move the scallops around, then let them sear 1 minute. Salt them as they sear.
Add the garlic and toss to combine. Drop the heat to medium-low and add the butter, one tablespoon at a time. Toss to coat after each tablespoon melts. When it's all combined, turn off the heat, add the parsley, zest and lemon juice and serve.

Nutrition Facts : Calories 272 kcal, Carbohydrate 5 g, Protein 14 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 65 mg, Sodium 449 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP OR SCALLOPS IN GARLIC BUTTER

Shrimp or Scallops in Garlic Butter image

This dish is really quick, and easy to prepare, but its filled with terrific, rich flavor. I've made it with both the shrimp and the scallops, and both worked very well.

Provided by Kozmic Blues

Categories Very Low Carbs

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb peeled and deveined shrimp or 1 lb sea scallops, your choice
3 tablespoons butter
1 small shallot, finely minced
3 cloves garlic, mashed into a paste (or finely minced)
2 tablespoons sherry wine
2 tablespoons fresh minced parsley, for garnish

Steps:

In a large skillet, heat butter over medium high heat.
When butter begins to foam, add the garlic paste and shallot and saute for a minute or two, to soften a bit.
Add the seafood of your choice: For the shrimp, saute for 2-3 minutes or until shrimp turn pink.
For the scallops, saute 3-5 minutes, or until scallops turn opaque.
Once the seafood is cooked through, remove to a plate and cover.
Add the sherry to the melted butter and warm through for about a minute or two.
Pour sauce over seafood, top with parsley, and serve.

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