- 5 cloves garlic, divided
- 1 pound scallops
- salt and ground black pepper to taste
- 3 tablespoons unsalted butter, divided
- 3 tablespoons grapeseed oil
- 1/4 cup water
- 1/4 cup white wine
- 1/2 medium onion, diced
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 2 tablespoons capers
- 2 tablespoons grated Parmesan cheese
- 3 sprigs fresh parsley, or as desired
- 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.
10/21/2019
recipepes.com
sauteed garlic scallops in caper-lemon alfredo, recipe
PT15M
PT1H
5
455 calories
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