Creamy Garlic Scallops

By Kitchen Sanctuary · 15 min

Ingredients

Instructions

1. Take the scallops out of the fridge about 15 minutes before cooking.
2. Line a tray with two layers of kitchen paper. Place the scallops on it and pat their tops dry with more kitchen paper.
3. Lay a fresh sheet of kitchen paper over the scallops, press lightly, and leave for 10 minutes to absorb moisture.
4. Warm a plate with hot water or in a very low oven.
5. Peel off the kitchen paper; the scallops should be dry and the paper should almost stick to them. Season both sides with the salt and pepper.
6. Heat the avocado oil in a large frying pan over high heat.
7. When the oil is shimmering, add the scallops with space between each one.
8. Cook for 3 to 4 minutes until dark golden brown, then turn them over. They should release easily from the pan when ready.
9. Add the butter and cook for a further 60 to 90 seconds, spooning the melted butter over the scallops. The second side should be lightly browned and the scallops opaque all the way through when cut.
10. Lower the heat to medium and move the scallops to the warm plate.
11. Add the garlic and chilli flakes to the pan and cook for 30 seconds, stirring constantly, then add the white wine.
12. Let the wine bubble for 1 to 2 minutes until reduced by half.
13. Stir in the cream, lemon juice and capers and heat for another minute.
14. Stir the parsley into the sauce, return the scallops to the pan and heat for about 30 seconds, then turn off the heat.
15. Serve with lemon wedges and a sprinkle of black pepper.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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