Sauteed Scallops with Garlic
Scallops are a challenge to cook well, but these Sauteed Scallops with Garlic were amazing, thanks to great instructions from Mark Bittman. Use Seafood Recipes to find more tasty dishes like this one.
I’m still working my way through Mark Bittman’s wonderful new cookbook, The Best Recipes in the World. In this book Bittman goes all over the world and experiments with the best dishes from various countries, and then presents them in a way that home cooks can duplicate. Bittman’s famous “minimalist” cooking style, where he doesn’t fuss, but does just enough fancy preparation to make the food memorable, really shines in a dish like this.
Scallops can be a little tricky to cook at home, since they’re so easily overcooked. Overcooking turns them rubbery and tasteless, so be careful. I live in Utah where it would be difficult or extremely expensive to get fresh scallops, but I used frozen scallops from Costco to make this (thawed in the refrigerator) and they were very good.
There are three kinds of scallops. The large ones like I used are sea scallops, always best cooked slightly underdone. Medium sized scallops are bay scallops, considered the most tasty, especially when they are caught wild. Calico scallops are the tiny ones you might see being breaded and deep fried in a fish and chips place; personally I don’t think they have any flavor at all compared to the other two types.
I did dredge these in a tiny, tiny bit of flour to get them nice and browned. The total amount of flour in one serving would be well under a teaspoon of flour, so I’d still consider this recipe to be quite low in carbs! (Obviously, omit the flour if you prefer, and I think the recipe will still work well.) And if anyone is concerned about fat, most of the butter and olive oil is left in the pan.
More Scallops Recipes to Try:
Warm Scallops Caesar Salad
Pan-Seared Scallops with Truffle Sliver on Celeriac Puree from The Passionate Cook
Seared Scallops from Alaska Cooks
Seared Sea Scallops with Roasted Pears and Honey Butter from Stephen Cooks
Sauteed Scallops with Garlic
Scallops are a challenge to cook well, but these Sauteed Scallops with Garlic were amazing, great for dinner any day!
- 8 large sea scallops (or about 1 pound bay scallops, but larger sea scallops are much easier to work with)
- 2 T flour for dredging (most will be left on the plate)
- 1 T good quality olive oil
- 1 T butter
- salt/pepper to taste
- 1-2 tsp. very finely minced fresh garlic
- parsley, for garnish
- fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe)
- Dry scallops gently with paper towel.
- Put oil in medium-sized frying pan and turn heat to medium.
- Add butter, and while butter melts, dredge each scallop in flour on both sides.
- When butter is starting to foam, add scallops to pan.
- Cook until scallops are barely browned on both sides and starting to feel firm, but not until they feel completely firm, about 2 minutes per side for the initial browning. (This will depend on the thickness of your scallops. Mine were quite thick.)
- When both sides are browned slightly, add garlic, lower heat a little, season with salt and pepper as desired, and cook about 2 minutes more, either stirring or shaking the pan so the garlic is well distributed around all the scallops.
- Garnish with parsley and serve hot, with lemon slices if desired.
Recipe from The Best Recipes in the World.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Even though there is a teeny-tiny bit of flour, I’d still say that Sauteed Scallops with Garlic are good for low-glycemic or low-carb diets, including any phase of the South Beach Diet. Of you need the recipe to be gluten-free or want to avoid flour entirely I wouldn’t hesitate to just skip the flour.
Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. (New recipes won’t show up in Yummly right away and information there is not always 100% accurate.) Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.